These easy comforting Stuffed Green Peppers are full of protein and packed with flavor. This recipe is sure to please!
In Arizona we have a program called Market On The Move. You make a $10 donation, and get up to 60lbs. of fresh produce.
Each year the program rescues approximately 30 million pounds of fresh fruits and vegetables, distributes over $45,000,000 worth of produce, provides over 23 million meals, helps more than 460,000 families in need, and distributes fresh produce to more than 300 food banks and agencies across Arizona and throughout the United States.
I like to go every other week, because you walk away with so much that it is hard to eat it all. There have been times I will leave with a dozen zucchini and a dozen yellow squash, a 20lb. bag of onions, a couple of melons, a ton of tomatoes, and more.
There's been loaves of bread (maybe 10 at a time), protein bars and protein powder. All worth more than the small donation.
The idea is to help spread the wealth by gifting your friends with the goods. Since I am allergic to gluten, my neighbors get to eat bread for weeks on end.
When I got the mother load of zucchini I came up with all sorts of ways to use it: dehydrated chips, dehydrated crackers, in quinoa, the list goes on and on. That was before Create Mindfully. Now that MOM is back, you can expect themes from my recipes. A week of onions for example...
This last Saturday we got about 8 green peppers. I am not the biggest fan of the green. I prefer red, orange or yellow.
Immediately I knew I would have to come up with a recipe that I would want to eat, since there were so many peppers, and it better be good!
Well friends, that is exactly what I did. This recipe for Stuffed Green Peppers hits the spot. The peppers are mild enough that I could eat one for lunch and dinner.
After my green drink this morning I had one for breakfast, because I was thinking about how good the stuffed pepper was from last night.
It has been a little chilly here in Arizona, but I know many of you are pretty cold elsewhere. These Stuffed Green Peppers are perfect to warm you up. It is one of those comfort foods that you will want more of.
Stuffed Green Peppers
Vegan stuffed peppers, yes please!
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You May Need:
Stuffed Green Peppers
- 1 cup quinoa
- 2 cups water for quinoa + additional for peppers
- 6 green peppers + 3/4 cup chopped green pepper
- 3/4 cup chopped red onion
- 15 oz. canned black beans
- 2 15 ounce cans tomato sauce
- 1 teaspoon cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 clove garlic
- Salt and pepper
- Preheat oven to 350°.
- Rinse quinoa well. If you forget to rinse the quinoa (as I did once), it will not taste very good. Bring water and quinoa to a boil, then reduce to a simmer. Cook until the water is absorbed, about 10-15 minutes. Set aside.
- Slice the tops off the green peppers and take out the membranes and seeds. In a large pot, bring water to a boil and add green peppers. Cook until just tender. Set aside.
- Sauté onion until soft.
- Add chopped green pepper and garlic and cook until green pepper is tender.
- Add half of each of the tomato sauce, cumin, oregano, and salt and pepper. Add all of the black beans. Cook for several minutes.
- Add quinoa until mixed thoroughly.
- Stuff each pepper with the mixture and put in a casserole dish.
- On stove, heat the other half of the tomato sauce, cumin, oregano, and salt and pepper.
- Pour the tomato sauce mixture on the bottom of the casserole dish.
- Bake @ 350° for 35 minutes, or until peppers are tender.
- Serve with sauce on the side or drizzled over the top.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.