Roasted Bell Peppers

So I promised this recipe yesterday, failing to remember the schedule that I keep ๐Ÿ™„!  So here goes, and this is one of those recipes where substitutions are completely acceptable and almost a must!๐Ÿ˜‰ So do what you want with with the ingredient list, add and subtract as your families needs require, also if you make extra filing Iโ€™ll give you a couple tips at the end on other ways you can use them!

So hereโ€™s what I use in mine:

6-10 Large Bell Peppers โ€“ tops removed and finely chopped, seeded

1 Cup Cooked Quinoa

1 โ€“ 15oz Can of Rinsed and Drained Black Beans

4 celery Stalks, finely chopped

1 Cup Corn Kernels, can be frozen or canned โ€“ I prefer frozen

1/2 Cup chopped Cilantro

1/3 Cup chopped Green Onions

2 cloves Garlic minced

2 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

1 Tbsp Sea Salt

2 tsp Black Pepper

Coconut oil for greasing the baking dish

That is where I stop, but you can add some extras!

1/2 tsp Cumin

1/8-1/4 Tsp Cayenne Pepper

2 Tbsp Fresh Lemon juice

2-3 seeded and Chopped Tomatoes 

Also if you would prefer stuffed tomatoes, just switch the Bell Pepper and Tomato quantities. This is how I originally found the recipe from Vegan Celebrity Chef Jason Wrobel.

1. Preheat you oven to 375, I have a gas stove that tends to run hot, if yours runs true crank it to 400!

2. Grease a baking dish (or 2) depending on how many peppers you are filling and stand your de-topped peppers in them.  I like to fit them in tightly, this keeps them from falling over in the oven once they are filled

3. In a large mixing bowl combine all other ingredients and mix well.

4. Stuff those Peppers! Donโ€™t over fill though, the filling just dribbles out of the peppers and burns in the pan.  Donโ€™t worry if you have extra filling, weโ€™ll get to that!๐Ÿ˜‰ 

  5. Bake for 25-30 minutes, until the top edges of the peppers start to wilt and the top of the filling starts to brown. 

Donโ€™t mind my dirty stove in the background! Iโ€™m Human๐Ÿ˜‰

The best thing about this meal is it is completely vegan, but contains a ton of protein with the black beans and quinoa and lots of nutrients with all the vegetables.  This is a great meal for athletes who need to get food in, but donโ€™t want anything heavy sitting in their stomachs while they train.

So now for that left over filling!  Here are a few ways you could use them:

  1. Mix it with rotini noodles, could be served hot or cold
  2. Top some salad greens
  3. Mix it with a couple tablespoons of your favorite salsa and use it as a dip for corn chips
  4. Just eat it as is, hot or cold! Always an โ€œin a hurryโ€ option.

About Pure Energy Lifestyle

I am a Certified Massage Therapist, Certified Personal Trainer, Wife, and Mother of two incredibly active children. My focus is on tween and teen athletes working to their greatest potential. And helping their families enjoy the ride. ๐Ÿ˜‰

Posted on April 21, 2016, in Clean Eating, Food, Main dish, vegan. Bookmark the permalink. 3 Comments.

  1. Looks yummy and healthy! ๐Ÿ™‚

  2. Stuffed peppers are a such a fast and easy meal to make, love it!

  1. Pingback: Stuffed Peppers – Halloween Style! | Pure Energy Lifestyle

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