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.
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 :)
9 comments:
The stuffing sounds like a great combo!
Mmmmm Chelsea - these look DIVINE!!
They look fantastic Chelsea! Yes for farmer's markets.
Looks awesome! Andddd You have been tagged! Show us the contents of your freezer! http://veganview.blogspot.com/
A NAKED OBAMA RUN?!?! SIGN ME UP!!!
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!
If you hadn't told us it was your first time, we never would have guessed! They look like a total pro made them! :)
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!
I've never thought to stuff pepper with quinoa. Yum yum yum! I love the pepper that is half red/half green.
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