Saturday, October 18, 2008

I'm not a stuffed pepper virgin anymore!

So I was at the Farmers Market today, picking up vegan pesto, french bread, chocolate panini, kale, tomatoes, shallots and such, when I saw bell peppers 3 for $2 - just begging me to find the biggest ones possible! While foraging for a 3rd monstrous pepper, I wondered about what I would do with them. Just the usual tossing them in stirfry and salad and everything, or could I use them for something a little more special? Then it occurred to me - I have never made, let alone eaten, a stuffed bell pepper! Guess what I made for dinner tonight?

Here's my attempt at a recipe, complete with pictures (oh my!). You should include whatever sounds good to you, but the essentials are a sauce, a grain, a protein, and a few veggies.

For my stuffing, I started out by sauteeing tofu and a granny smith and a golden delicious apple in olive oil. Then I added some enchilada sauce and black beans. Next, chopped rainbow chard, yellow corn, and a handful of chanterelles. More enchilada sauce. Then, when it was just about done, I added yellow and red roma tomatoes, onion, cilantro, green onion, and cooked quinoa.
Cooking up some fresh and local deliciousness!

Cut the tops off your peppers, deseed, and put 'em in a baking dish

Stuff those babies!

Drizzle some sauce on the bottom of your baking dish and on top of your peppers, replace the tops, them pop 'em in the oven on 350 for about an hour!

Take 'em out of the oven and be proud of your beautiful creation! Losing your virginity can be a good experience! haha

Plate it and eat it!

Since I'm not really a recipe person, I threw in what sounded good to me. I did look at a few recipes online to see how long to cook them and at what temp (350 and 40 -60 minutes). I cooked them for about 45, and I think they could have used another 15 because they were definitely nice and roasty on the top and middle, but not quite cooked enough on the bottom. Still delicious, though!

I think I've finally accepted, and even began to embrace, the fall season :)


Lisa -- Cravin' Veggies said...

The stuffing sounds like a great combo!

Jeni Treehugger said...

Mmmmm Chelsea - these look DIVINE!!

VeganCowGirl said...

They look fantastic Chelsea! Yes for farmer's markets.

VeganView said...

Looks awesome! Andddd You have been tagged! Show us the contents of your freezer!

VeganView said...


shelby said...

Those look fabulous!!! I can't believe how delicious and perfect they look =)

I'm glad you've decided to embrace the fall season, I haven't! The only thing I like about fall is pumpkin!

River said...

If you hadn't told us it was your first time, we never would have guessed! They look like a total pro made them! :)

jessy said...

those are some awesome stuffed peppers, Chelsea! hot damn, they look great! quinoa is a great idea - and i love that you added in some rainbow chard! mmmmmmmmmmmm! yummy, fo 'sho!

Destiny's Vegan Kitchen said...

I've never thought to stuff pepper with quinoa. Yum yum yum! I love the pepper that is half red/half green.