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April 19, 2014 | Posted in:Dinner

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)

 

Ingredients:

  • 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.

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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.

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Hey guys. Lookin’ hot. Want to come back to my place?

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“HOW COULD YOU DO THIS TO ME?!”

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You need to loosen up a bit. How about a dip in the hot tub?

 

STEP 3: While the quinoa absorbs and the red peppers dance in the boiling water, prepare the beans, tomatoes, and onion.

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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.

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STEP 6: Stuff those babies and stuff ’em good.

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STEP 7: Place peppers on a tray and pour salsa on top. Place in the oven at 350° for 30 minutes.

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STEP 8: Garnish with avocados, slice in half, and dig in!

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Happy cooking,

thisvegangirllogo

 

 

4 Comments

  1. Rio Love
    August 6, 2014

    Much gratitutde!l easy prep,and muy deliciosa!! Love ya

    • This Vegan Girl
      August 8, 2014

      A lot of things I make require a lot of prep, so I love falling back on a yummy recipe like this on days I just want to keep it easy. Thanks for your nice comment!

  2. Maddy
    August 8, 2014

    Will be making this tomorrow 🙂
    Thanks so much for the awesome recipes!

    A fellow vegan,
    Maddy

    • This Vegan Girl
      August 8, 2014

      Thanks, Maddy! You’re going to love it!