Veggie & Black Bean Stuffed Peppers

stuffed peppers

The week after a vacation (AKA: Life Experience) is what I like to call “Detox Week”.   I come home, go to the grocery store, and buy nothing but vegetables and fruits… We drink wheat grass like it’s the only beverage in our house.  And my workouts become that of a crazy person trying to burn as many calories as humanly possible without actually killing myself.  It’s an exhausting week.  And yes, if you’re wondering, my husband looks at me like I’m psycho.  Whatever.  I’m a firm believer that a vacation wouldn’t be a vacation if you didn’t splurge a little, right?!  Sadly, with our splurges my hubs came home with a little ‘tummy issue’… so he’s been eating rice and mashed potatoes all week.  I hate to see him sick, but I’ve been able to eat vegan all week and my body feels SO much better!!!

Ok, enough with my psychotic behavior after a vacation… Here’s a perfect, healthy, VEGAN meal to get you back on track!  🙂  If you’re not into the whole vegan thing and you want some meat, simply omit the quinoa and add ground meat instead.  Easy breezy!

stuffed peppers3

Veggie & Black Bean Stuffed Peppers

  • Servings: 4 - 6
  • Difficulty: Easy
  • Print

A delicious and healthy summertime supper!

 

Ingredients:

  • 1 cup quinoa (rinsed) plus 2 cups water
  • 1 – 2 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp garlic, minced
  • 2 carrots, diced
  • 1 – 15oz can organic black beans
  • 1 – 15oz diced organic tomatoes
  • 1 cup organic frozen corn
  • 1 tbsp organic tomato paste
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1.5 – 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cups vegetable stock or broth
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tbsp cane sugar
  • 2 – 3 tbsp chopped parsley
  • 2 big handfuls chopped organic spinach
  • salt and pepper to taste
  • 4 organic bell peppers, washed and halved
  • garnish: shredded cheddar cheese, sour cream, purple onion; optional

 

Directions:

  1. Preheat oven to 400 degrees.  On a parchment lined baking sheet, add the bell peppers and drizzle with olive oil.   Bake for 15 minutes.
  2. While the peppers bake, cook the quinoa according to the package directions.
  3. While the quinoa cooks, in a large saute pan on medium-high heat, add a tablespoon or two of olive oil, let it get hot, and add the onion.  Cook for a couple minutes, then add the carrots.  After 5 – 6 minutes add the garlic.  Let it cook for a couple more minutes.
  4. Now, add EVERYTHING else except the spinach and parsley.  TASTE it and make sure the seasonings are good.
  5. At this point your peppers and quinoa should be done.  Pull the peppers out of the oven, let them hangout for a few.  Add 2 cups of the cooked quinoa to the veggie goodness, then add the spinach and parsley.  Stir everything together well.
  6. Divide the mixture into the peppers, gently packing it down.  Bake the stuffed peppers for 15 – 20 minutes.  If you want to add cheese to yours, add it when you have 5 minutes left.  This will give plenty of time for the cheese to melt.
  7. Garnish the peppers however you please!  Serve with a side salad and ENJOY!

Side Note:  If you want meat in your stuffed peppers simply omit the quinoa and add 2 cups of ground meat instead.

stuffed peppers2

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