The Vegetarian Vixen

The Vegetarian Vixen

Monday, January 6, 2014

Meatless Monday Recipe - VEGAN STUFFED PEPPERS

So I decided that it would be fun to post weekly "Meatless Monday" vegetarian recipes.  For those just wanting to get their feet wet, Meatless Monday is a great way to test the waters, so to speak.  Living meat free is far from boring, and I hope to show you that with a new recipe every Monday.

I should warn you now, that I am a big shopper at Trader Joe's.  I have a 7 year old daughter, Sofia, (www.sofiarodriguez.com), and she has anaphylactic food allergies to many proteins.  She is allergic to milk and all dairy products, eggs, beef, pork, lamb, soy, nuts, seeds, all beans, and all fish (not seafood).    Trader Joe's meets almost all of my needs for her, so we spend a lot of time and money there.

Whenever possible, I will tell you all of the exact brands that I use for my recipes.  Of course, you can substitute any brand of your choice.

This recipe was created by me.

Enjoy!

VEGAN STUFFED PEPPERS

Makes approximately 8 peppers
I usually make only 4 and then put the remaining quinoa mixture into several tupperwares for my family to take for lunch during the week.


Ingredients:

2 cups Trader Joe’s Organic Hearty Vegetable Broth
1 cup dry Trader Joe’s Organic Tricolor Quinoa
2 TBSP Trader Giottio’s Extra virgin olive oil
1 medium onion, finely chopped
3 carrots, finely chopped
3 celery stalks, finely chopped
1 clove garlic, finely chopped
1 - 10 oz package of Trader Joe’s Beef-Less Beef
2 - 18 oz jars Trader Joe’s Traditional Marinara Sauce
1 - 15.2 oz can Trader Joe’s Whole Kernel Corn (beans can be substituted, but my daughter is allergic, and lots of protein already with beefless beef and quinoa)
4-8 large green bell peppers

Salt, pepper, garlic poweder, spices to taste.  Have fun with it!

First, combine 2 cups of quinoa and 1 cup vegetable broth, and cook according to directions on bag.

While quinoa is cooking, heat 2 TBSP olive oil in medium skillet, and then add onions, carrots, celery and garlic.  Sautee over medium heat, stirring frequently, for 5 minutes.  

Next, add Beef-Less beef, and sautee for 2-3 minutes, crumbling and mixing it together.

When quinoa is done, combine all ingredients (excluding the bell peppers of course!) in a large bowl and mix well.  Season with your favorite seasonings to your liking.  

Cut tops of the green peppers, and remove seeds.  

Stuff peppers with as much of the mixture as you can, and place Place in a baking pan coated with cooking spray.  Bake, uncovered, at 350 for 20-25 minutes or until peppers are tender.

***These can also be made in a slow cooker. 
***For a vegetarian option, you can add some shredded or grated cheese to the mixture as well.

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