Stuffed Peppers

There are two delicious ways to enjoy this recipe, each with its own palate-pleasing flavors. Version A, the Italian Flavor, is inspired by the traditional stuffed bell peppers I remember eating as a child. It brings back wonderful memories of family dinners around the table, with the comforting aroma of peppers, herbs, and tomatoes filling the kitchen. While this version stays true to those nostalgic flavors, I've given it a modern, plant-based twist by incorporating quinoa along with dairy-free cheese and meat alternatives. Version B: Mexican Flavor brings together the bold, comforting seasonings and traditional flavors that fill a great Mexican restaurant. It's rich, satisfying, and packed with the kind of homemade taste that keeps you coming back for another bite. This is my favorite version to make because the leftovers are just as delicious, if not better, the next day, making lunch something I actually look forward to.

One small change that makes a surprisingly big difference is using vegetable broth instead of plain water to cook the quinoa or even the rice, should you decide to swap them out. I believe my mom always prepared the rice with water, and her stuffed peppers were absolutely delicious. But the vegetable broth adds an extra layer of richness and depth that complements the Italian seasonings beautifully.

I often alternate between this version and the second variation of the recipe, giving my family a little variety while still enjoying the same comforting meal we all love. Whether you're making these stuffed peppers for a cozy weeknight dinner or sharing them with family and friends, I hope they become a favorite in your home, just as they have in mine.

Enjoy!

Ingredients

(A) Italian Flavor

• 1 cup quinoa or rice (thoroughly rinsed and drained)

• 2 cups vegetable broth

• 6 bell peppers (red, yellow, or green), tops cut off

• 1 qt. marinara sauce

• 1 cup Beyond Meat Crumbles

• 1 small onion, peeled and diced

• 1 1/2 tsp. dried basil

• 1/2 tsp. dry thyme

• 1/2 tsp. ground marjoram

• 1/8 tsp. red pepper flakes

• 1 tsp. salt

• Freshly ground black pepper

• 1/4 cup olive oil

• Paprika

• chopped basil

• 1 cup shredded Daiya mozzarella cheese

(B) Mexican Flavor

• 4 large red, yellow, or orange bell peppers, cut in half horizontally

• 1/2 cup carrots, finely diced

• 1/2 cup onions, finely diced

• 1/2 cup raisins

• 1 cup green olives, diced

• 1/2 cup cooked quinoa or rice

• 1 15-ounce can diced tomatoes

• 1/2 cup salsa (plus more for serving)

• 2 tsp. cumin powder

• 1 1/2 tsp. chili powder

• 1 1/2 tsp. garlic powder

• 1 15-ounce can black beans (drained /if unsalted, add 1/4 tsp sea salt)

• 1 cup whole kernel corn

• 1 cup shredded Daiya cheddar cheese

·         Salt and pepper to taste

TOPPINGS optional

·        ripe avocado (sliced)

·        fresh lime juice

·        hot sauce

cilantro (chopped)

diced red onion

Directions

Add quinoa or rice and vegetable broth to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 15 minutes. Brown rice will take a bit longer – 35 minutes total.

Preheat oven to 375 degrees and lightly grease a 9x13 baking dish or rimmed cookie sheet.

Brush halved peppers with a high heat oil, such as avocado oil or refined coconut oil. (Peppers can be boiled 5 minutes or baked for 10 minutes to soften; lessens the cooking time. I prefer to bake – the boiling process tends to water down the peppers.)  

Recipe A: Peel and dice onion. Heat a 12-inch skillet on the stove over medium-high. Add 2 Tbsp. oil.  Stir in the chopped onions, diced carrots, red pepper flakes, herbs, salt and pepper. Add “meat” crumbles. Cook, stirring frequently, until the meat is browned and the onions are tender.  Stir in 1 1/2 cups of marinara sauce to the meat mixture. Add rice or quinoa and gently combine.

Recipe B: Peel and dice onion and carrots. Heat a 12-inch skillet on the stove over medium-high. Add 2 Tbsp. oil, onion, carrots, olives, and raisins. Mix well to combine. Add the can of diced tomatoes and simmer on low for 10 minutes.  Add cooked quinoa or rice to skillet and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

For either recipe, generously stuff halved peppers with quinoa or rice mixture until all peppers are full. Sprinkle with cheese, and then cover the dish with foil. Note: To avoid cheese from sticking to foil, apply Canola Oil cooking spray to foil.

Bake for 20 minutes covered. Then remove foil and continue baking for another 10 minutes, or until peppers are soft and slightly golden brown.

Serve with desired toppings (listed above) or as is. Best when fresh from the oven. Leftovers can be stored, covered, in the refrigerator for 2-3 days. Reheat in a 350-degree oven until warmed through - about 20 minutes.

Serve with green salad, tortilla chips, or even a baked potato. Enjoy…