I used the iPhone to snap a photo of my stuff peppers from last night!
It's a Stuffed Pepper, and it's organic (bonus!). Matt's mom gave us these peppers last weekend so I used them to create a protein stuffed pepper.
Protein Filled Peppers
What you'll need:
1 small onion
1 clove garlic
2 cups spinach
1 can black beans (rinsed and drained)
1 tbsp cumin
1 tsp cayenne (if you like it hot!)
1 cup tomato sauce of your choice
1 cup quinoa (dry)
2 cups water
2 bell peppers (any color)
How to do it:
1- Cook the quinoa in the 2 cups of water.
2- Meanwhile in a pan saute the onion, garlic, and spinch in a little olive oil.
3- When the spinach has cooked down add the remaining ingredients, then the cooked quinoa. Mix it all up.
4- Cut the two bell pepper in half, removing the ribs and seeds. Then stuff them full of your awesome mixture.
5- Bake at 375* for about 30 minutes.
Enjoy!
(The blog just better with pictures- don't you agree?)
The green peppers sure a lot more appetizing in in your creative recipe than they they did in the raw state. I bet they were delicious.
ReplyDeleteP.S. We enjoyed the vegan carrot cake and brownies right up to the last bite. Thanks again!
I just found this recipe for Mock Sour Cream. I thought you might enjoy it.
ReplyDeleteMock Sour Cream
* 1 cup sunflower seeds, soaked 8-12 hours
* ½ cup chopped (peeled and seeded) cucumber
* 2 stalks celery, peeled
* ¼ cup chopped onion
* ½ lemon, peeled, seeded and chopped
* 1 teaspoon minced garlic
* ¼ teaspoon sea salt
* 1 tablespoon water, or more
Blend cucumber and celery until liquefied and smooth. Add the sunflower seeds and blend until smooth. Add the onion, lemon, garlic and sea salt; blend until smooth, adding enough water to achieve desired consistency. Refrigerate until needed or, for a more authentic “sour cream” taste, cover the container with cheese cloth and leave on the counter until slightly fermented. Depending on the temperature, this will take from 4-8 hours. Yields 1 ½ cups.