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. I am promoting a healthy and active lifestyle for all people at any stage of health

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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