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Recipes

Tasty Vegan Recipe – Perfect for Spring and Summer!

Here’s a recipe  for Stuffed Peppers using mostly seasonal ingredients that’s vegan and oh so delicious. It’s one of my go-to’s when I’m not sure what I want to have for dinner. It takes a few pots and pans but is simple, and you can even make it ahead and pop in the broiler or microwave to enjoy later. Try it for dinner tonight!

Beth’s Stuffed Peppers

Serves 2 (the recipe is easily doubled or tripled, however.)

Ingredients:

  • Two red or yellow peppers
  • Quinoa  or whole grain cous cous
  • Vegetable broth (optional)
  • Daiya  “cheese” (I like the mozzarella for this recipe)
  • Cremini mushrooms
  • 1 bunch of asparagus
  • Organic stewed tomatoes (canned in own juices)
  • Good quality olive oil
  • Oregano
  • Garlic salt
  • Black pepper

 Directions:

  1. Preheat oven to 425 degrees.
  2. In a medium sauce pan bring about 2 cups of water to a boil.
  3. In the meantime cut your peppers down the middle and “de-seed.” Chop mushrooms and asparagus into about 1-2 inch pieces.
  4. Place peppers in boiling water, reduce heat and allow to boil until soft – about 15 minutes.
  5. Cook quinoa or cous cous according to package instructions. You can use vegetable broth or water to boil. Vegetable broth tends to add more flavor to this recipe.
  6. In the meantime saute mushrooms and asparagus in a pan over medium heat with 1.5 tbsp olive oil. I like to put my mushrooms in for a few minutes alone first as I like asparagus on the firm side. After a few minutes add half a can of stewed tomatoes. Season with garlic salt and pepper at your discretion. Saute for about 10-12 minutes on medium-low heat.
  7. Using tongs to remove peppers from water (they’ll be hot!) Place on a foiled pan coated with a little olive oil or a bit of Earth Balance “butter.”
  8. Transfer quionoa or cous cous to pan with mushrooms and asparagus. Mix well.
  9. Fill your peppers with the grain and veggie mixture. Sprinkle generously with daiya.
  10.   Bake for 15-20 minutes until the “cheese” is melted.
  11.   Remove from oven and season with oregano, pepper,  and even red pepper flakes if you enjoy spicy food.
  12. Enjoy!

 This meal is perfect served with a big, fresh salad and some hearty,crusty bread.  

Posted by Beth

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari

6 thoughts on “Tasty Vegan Recipe – Perfect for Spring and Summer!

  1. I made these for a dinner party and they turned out primo. The only change I made was I used green peppers.
    I think red and yellow are typically sweeter?

  2. So glad you enjoyed it, Kenneth 🙂 Yes, red and especially yellow peppers tend to be sweeter. Yellow is my favorite!

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