April 19, 2014 By This Vegan Girl
I’ll admit that throughout my life, I’ve never loved stuffed peppers. It was never made for me as a child. In fact, peppers in general haven’t been a member of my craving palate.
That is, until recently. A friend of mine made stuffed peppers for me, and I liked it. No, I really liked it! Why were my previous attempts to enjoy stuffed peppers so sour? It was a food epiphany.
It was your traditional stuffed pepper, complete with a grain stuffing and tomato sauce on top. But after my friend told me she made Soy Sauce stuffed peppers once, it got my mind reeling of all the possibilities a stuffed pepper could become. I bet there could be a stuffed pepper for every type of cuisine, I thought. I got right to work.
The Mexican Stuffed Pepper was my first creation, and it was love at first bite. I even got my nose-in-the-air anti-stuffed-pepper boyfriend to jump on board with it. We paired it with Fiesta Potatoes, which will be featured soon.
Mexican Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 1 hour total
Yield: 4-5 stuffed peppers (the pictures feature 2 stuffed peppers, but I’ve done the kindness of doubling the recipe for you)
- 4-5 red peppers, cored and seeded
- 1 cup of quinoa
- 1 can of organic vegan refried beans (I use Amy’s)
- 1 can of organic black beans, drained and rinsed
- 1/2 cup of grape tomatoes, chopped
- 1/2 cup of onions, chopped
- 1 can of salsa
- 1 avocado, chopped, as garnish (optional)
STEP 1: Prepare the quinoa by boiling 2 cups of water and 1 cup of quinoa. Once at a boil, cover and simmer for 15 minutes.
Do you do anything interesting with your quinoa? I always buy one package of white and one package of red to mix together. The red quinoa is more firm than the white, which provides a bit of variety in the texture when mixed together. Not to mention that the colors look awesome when mixed.
STEP 2: Core and seed the peppers by making a round incision at the top of the pepper and taking out the innards.
After that, boil the peppers in a big pot for 5 minutes.
When ready, remove and allow to cool.
STEP 3: While the quinoa absorbs and the red peppers dance in the boiling water, prepare the beans, tomatoes, and onion.
STEP 5: When the quinoa is ready, scoop out about 4 hearty tablespoons of refried beans in the quinoa. This will give the stuffing a thick texture, while providing a lovely contrast of moisture and saltiness.
While you’re at it, add the vegetables and black beans and stir.
STEP 6: Stuff those babies and stuff ’em good.
STEP 7: Place peppers on a tray and pour salsa on top. Place in the oven at 350° for 30 minutes.
STEP 8: Garnish with avocados, slice in half, and dig in!