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Tuesday, May 28, 2013

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!!


1 comment:

Colleen said...

Mmm... perhaps I should add some vegan recipes to my repertoire for losing weight? Love that this recipe is quick, easy, and sounds delish!