Stuffed Peppers

100%

Servings

2

Prep

15 min

Cook

30 min

Vote

4/8/15

Last night was a free-for-all dinner night at our house. I decided to use up a few random ingredients we had in the fridge from Easter. I grabbed what we had laying in the veggie drawer and whipped up these amazing vegan stuffed peppers. I am really happy with how they turned out so decided I would share my culinary masterpiece with you lovely followers. Enjoy!

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Main Dish

  • 2 large bell peppers with the seeds cut out
  • 1/2 tbsp coconut oil
  • 1 cup mushrooms, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 clove minced garlic
  • 1 tbsp fresh basil
  • 1 cup pre-cooked quinoa and wild rice blend
  • 1 tbsp chipotle seasoning

Crunchy Topping

  • 1/4 smashed avocado
  • 2 tbsp panko bread crumbs
  • 1 tbsp nutritional yeast
  • salt and pepper (to taste)

Directions

  1. Preheat oven to 425 degrees

  2. Line a baking pan with parchment paper and spray lightly with coconut oil.

  3. Place the peppers faced down in the pan and roast until the skins start to brown. Remove from over and let cool.

  4. While the peppers are roasting sauté the mushrooms and onion until soften and translucent. Then add the garlic and sauté for 1min. Remove from heat and mix in the remaining ingredients.

  5. Once the peppers have cooled remove the skis by peeling them off gently. They should come off easily. Discard the skins. Next take the sautéed vegetables and rice mix and stuff the peppers.Then put the peppers back in the oven for another 20mins.

  6. Once the peppers toasted for 20mins take them out of the oven and top with the avocado panko mix and return to the oven for 8mins or until the panko gets nice a toasty. Top with some fresh basil and enjoy!

Oh, I also topped mine with some sriracha sauce for a little extra kick!

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