|Vegan Stuffed Peppers|
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!|
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!!