Cookin' Vegan!

Vegan Stuffed Peppers

My lovely daughter, Katherine is home from college!  She is vegan, so it's fun coming up with new recipes for her!

This one I whipped up today is vegan stuffed peppers.  

Cut the lids off of green peppers (or any color for that matter), gut out the seed stuff, then put them in a big pot of water, on high, and after they start boiling, boil them for about 5 minutes.

While that is going, cook up some quinoa, it usually cooks about 15 minutes, but I took it off the stove after about 8 minutes, and then added Birds Eye frozen winter squash (I thawed it).  You could add whatever squash you like.  I'm one of those cooks that improvises and tries to use what I already have in my kitchen.

I sauteed red, yellow, and orange peppers, red onion, white onion, and celery in just a tiny bit of olive oil.  Add whatever seasonings you like, I added some salt, pepper, and a little bit of italian seasoning.

My pictures are coming out wrong-you'll have to tilt your head!

Add the sauted veggies to the quinoa/squash mix.  Drain the peppers, add them to a loaf pan (with about 1/4" of water in the bottom of the pan so the peppers don't stick/burn).  Stuff the peppers with the yummy mixture, pop it in a 350 degree oven for about 20 minutes (when there's about 8 minutes left, cover with foil).

Katherine and I decided corn would be good in the mixture too, but really anything you like can be added!  You can add nutritional yeast too~!  Make this recipe your own by adding brown rice, tiny pasta, etc.  

I almost forgot, I added a dash of fresh grated nutmeg to the squash mix, and also some tiny pieces of garlic to the veggies.

Hope you like it!!

Jen