Stuffed Peppers
Prep Time:
5-10 minutes
Prep Notes:
A great way to use up leftovers or clean out the fridge.
Cooking Time:
15-20 minutes
Yields:
2 people
Ingredients:
2 bell peppers
1/2 a can of beans (all varieties work well)
1 cup brown rice, couscous, or quinoa
2-4 cloves of garlic
veggies to stuff (asparagus, mushrooms, spinach, onion, broccoli, olives, tomatoes, artichoke hearts, etc)
Daiya cheese (optional. Tastes great on its own!)
extra virgin olive oil
dried herbs and spices (oregano, chili flake, etc)
Prep Time:
5-10 minutes
Prep Notes:
A great way to use up leftovers or clean out the fridge.
Cooking Time:
15-20 minutes
Yields:
2 people
Ingredients:
2 bell peppers
1/2 a can of beans (all varieties work well)
1 cup brown rice, couscous, or quinoa
2-4 cloves of garlic
veggies to stuff (asparagus, mushrooms, spinach, onion, broccoli, olives, tomatoes, artichoke hearts, etc)
Daiya cheese (optional. Tastes great on its own!)
extra virgin olive oil
dried herbs and spices (oregano, chili flake, etc)
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Directions:
Preheat over to 350 degrees F.
Prepare your grain according to package instructions.
Wash and slice the tops off of your bell peppers. Place peppers and tops on a cookie sheet lined with foil (easy clean up). Drizzle with olive oil and place in the oven for 10 minutes.
Meanwhile, dice your vegetables and sautee over medium to medium-low heat. Add in beans and sautee for an additional 2 minutes. Season as you wish.
Remove peppers from the oven and fill with layers of grain and veggie/bean mixture. Top with a sprinkle of Daiya cheese if using.
Place tops back on peppers and return to oven for an additional 5-10 minutes, to ensure flavors are combined and happy.
Preheat over to 350 degrees F.
Prepare your grain according to package instructions.
Wash and slice the tops off of your bell peppers. Place peppers and tops on a cookie sheet lined with foil (easy clean up). Drizzle with olive oil and place in the oven for 10 minutes.
Meanwhile, dice your vegetables and sautee over medium to medium-low heat. Add in beans and sautee for an additional 2 minutes. Season as you wish.
Remove peppers from the oven and fill with layers of grain and veggie/bean mixture. Top with a sprinkle of Daiya cheese if using.
Place tops back on peppers and return to oven for an additional 5-10 minutes, to ensure flavors are combined and happy.
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Notes:
Tip for cooking vegetables: start with the vegetables that take the longest to cook. For example, I begin every sautee with garlic, then add the firmest veggies first, giving a few minutes before adding the next. Color and texture will guide you to their level of "done-ness". For example, broccoli or asparagus would go into the pan before mushrooms or zucchini.
Tip for cooking vegetables: start with the vegetables that take the longest to cook. For example, I begin every sautee with garlic, then add the firmest veggies first, giving a few minutes before adding the next. Color and texture will guide you to their level of "done-ness". For example, broccoli or asparagus would go into the pan before mushrooms or zucchini.
