I know. This isn't a food blog. I like to do reviews on vegan food, on restaurants and once in a while on vegan products. I have hardly ever passed along a recipe.
Last week Mike and I weren't sure what we wanted to do for dinner. I had bought green peppers at the farmer's market and thought I would finally try to make stuffed recipes. They came out so good that I just have to share my recipe.
This takes less than 15 minutes to prepare, and then the bake time. And so easy!
Recipe after the cut.
This is what you need:
• green peppers, cleaned out, as many as you are doing dinner for (I made three)
• a little olive oil
• tomato paste, one 8oz can
• Beyond Meat Chicken strips, cut in pieces (I think you could use the Beyond Meat meat crumbles too)
• Daiya cheese shreds, your choice of flavor
• Veggies, cut and diced up. You're for the picking. I used broccoli, onions, cabbage, kale and mushrooms
• black beans, one bag
• quinoa (optional) I thought of this afterwards!
• salt
• pepper
• garlic powder
• cayenne pepper
Preheat the oven to 350.
In a saute pan or skillet, add all of the ingredients minus the green peppers. Cook on medium heat and mix well. Add in the salt, pepper, garlic powder and cayenne powder, to taste.
Remove from heat and add the mixture to all of the green peppers. Place the stuffed green peppers in a big enough piece of aluminum foil so the pepper can be fully wrapped. I add a little water in the wrapped foil so the pepper can steam.
Bake for 30 - 40 minutes. You want them to bake enough so the green pepper can be cut with a fork when eating.
Ready to serve. I served this with an arugula salad. The stuffed peppers were delicious. Play around with the spices, and use whatever veggies you like.
You can make this a completely non-processed dish by not using the Beyond Meat and Daiya cheese.
This post originally appeared on Dan Hanley's website The Gay Vegans. Republished with permission.
