Wednesday, August 24, 2016

Stuffed Peppers

Another success in my book! I was so happy with the outcome and Potokar loved them too! Another recipe where I have a craving for the "meat" version and was determined to make a delicious veggie kind!

By the way if you can find this "cheese" you will be happily surprised! This is delicious and I was shocked at how cheese-like it was!
3 - Large Bell Peppers
1 - Large Eggplant
2 - fresh Corn kernels
1 - fresh bunch of Spinach - chopped
1 can of Black Beans - drained and rinsed
2 cups of cooked Rice (or Wild Rice, Rice/Quinoa blend)
1/2 - 2/3 cup favorite salsa or green chili (see bottom pic)
Vegan cheese slices
Salt
Pepper
Garlic Powder (garlic granules)
Onion Powder
Ground Cumin
Ground Corriander
Chili Powder
Cayenne Powder
Olive Oil



  1. Heat oven to 400 degrees.
  2. Cut the bell peppers in half length-wise removing the stem and seeds. 
  3. Char the peppers over open flame (or on a BBQ.) 
  4. Place them in casserole dish that has been sprayed with non-stick spray.
  5. Mostly peel the eggplant (meaning leaving small strips of skin - I like a little on there, feel free to remove it all if you prefer.) Dice into small squares. 
  6. Heat fry pan over med-high heat and add 2 tablespoons of olive oil. When very hot, add the eggplant, sprinkle with salt and pepper then stir fry until brown. Remove from pan and add to a large mixing bowl.
  7. In same fry, add new olive oil - 2 tablespoons. When hot, add corn kernels. Sprinkle the kernels with salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cumin, 1/2 tsp corriander and 1 tsp of Chili Powder, pinch of cayenne to your taste. (Feel free to adjust these to taste) Scrape the pan as the kernels caramelize. When browned, remove from heat and add to mixing bowl with the eggplant.
  8. Add rice, spinach, beans and salsa/green chili to the eggplant and corn mixture and mix well. TASTE! I had to add a 1/2 tsp of salt for my preference. The rice, spinach and beans will soak up some of the seasonings... so feel free to add a bit more here. (another 1/2 tsp of garlic/onion, a pinch or two of cumin, 1/2 tsp of chili powder... if needed.)
  9. Place about 1/3 to 1/2 cup of mix to each pepper. Feel free to have it mounded.
  10. Cover dish and place in oven. Bake for 25 minutes (or until peppers are soft.)
  11. Uncover, place half slice of cheese on each, return to oven for 5 - 10 minutes until cheese is melted. 
  12. ENJOY!



Potokar had these green chili's - we thought it was salsa - but it was just delicious chili's in a jar.

No comments:

Post a Comment