Nothing like an edible vessel! While we love bread bowls and taco boats, we prefer our vessels to be packed with nutrients. Bell peppers are a good source of vitamins A, C and B6, among other healthy things.

We suggest a 20-minute cook time because we like our peppers a bit crunchy but if you prefer them soft just leave them in a little longer. This recipe is fun because you can switch up the filling each time you make it. Add beans, add a different grain, remove the grain altogether, add different kinds of nuts.

Refer to our Stuffed Acorn Squash recipe for other alternate ideas.

stuffedpepper
Stuffed Peppers

Yield: 2 stuffed peppers, 2 sides
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients
2 bell peppers
2 servings kamut (or another grain)
1/4 diced onion
1 celery stalk, diced
1 carrot, diced
1 diced tomato (or 1/2 can stewed tomatoes)
1 clove garlic, finely chopped
1 C vegan crumbles
1 big handful spinach, chopped
1 handful of pepitas
1 handful dried cranberries
fresh rosemary
oregano
salt and pepper to taste
cooking wine

Preparation
Preheat oven to 350°.

Slice the top off each bell pepper, then core and clean. Cook 2 servings of kamut or another grain of choice.

Heat about 1T of oil in a pan on medium and then add onion, celery and carrot. Sauté until the vegetables soften. Add tomato and garlic, then stir.

Sauté for a couple more minutes then add vegan crumbles until they are fully warmed. Add the kamut and mix together.

Stir in spinach, pepitas and dried cranberries. Add a splash of wine, fresh rosemary, oregano, salt and pepper. Remove from heat once wine has cooked down.

Pour the filling into the peppers, saving some tomato for the top. Top with tomato and place in oven for about 20 minutes.

*For the side, you’ll just need 1 summer squash, scallions and herbs. Heat some oil in a pan on med-high. Slice the squash and white bottoms of the scallions. Slice green scallion tops and set aside for later. Sauté squash and white bottoms for about 10-13 minutes, stirring frequently. Add fresh rosemary and sage, salt and crushed red pepper. Stir and sauté for about another minute or two. Top with remaining scallions. Serve.

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