Have you ever considered stuffing a bell pepper with something other than ground meat and rice? While making boxes on Wednesday, and fully grasping the reality of how many green peppers we were getting in our box, I quickly began thinking of a stuffed pepper recipe for dinner.
0.25 cups Red Quinoa
0.25 cups White Quinoa
0.75 cups Water (to cook the Quinoa)
1 cup Brown Rice
1.25 cups Water (to cook the rice)
1 can of Black Beans, washed
3 large Scallions, chopped
6 large Green Bell Peppers, gutted
1 batch of Jen’s Roasted Grape Tomato and Garlic Pesto
Start with cooking the rice (~60 minutes) and quinoa (~30 minutes). Add the beans and scallions to the cooked rice and quinoa and mix in a large bowl. (You can add salt, pepper, garlic, cooked mushrooms, tomatoes, etc. if you wish.) Now you have your stuffing. 🙂
Pack as much of your stuffing mix into each pepper. You might hear air escaping as you gently push the mix, compressing it. When peppers are stuffed, place them in a casserole dish and top with Jen’s sauce.
Bake at 350 degrees Farenheit for ~60 minutes. Serve with extra sauce on the side.
Enjoy your protein, calcium, anti-oxidant and fiber packed gluten-free vegan stuffed peppers! 😉