Vegan Stuffed Bell Peppers

This recipe was inspired by Thug Kitchen’s Basmati Stuffed Grilled Peppers. I love this recipe for 2 reasons: It can be served year round and it only takes about 45 minutes, including prep time.

Ingredients:

• 2 cups water
• 4 large bell peppers- cut in half and seeds removed
• 1 package of quinoa and brown rice- 8.5 oz (can be purchased in a bundle from Costco, you can use any rice)
• 1 can kidney beans or chick peas- rinsed and drained
• 1 large carrot- chopped
• 1 large cucumber- chopped
• 1/2 large yellow onion-chopped
• 3 garlic cloves-minced
• 2 tbsp olive oil
• 2-3 tsp cajun seasoning
• Salt- to taste

Step 1- 

Combine 2 tbsp olive oil and the onion in a large pot, let cook for about 5 minutes.

Preheat the oven to 350.

Step 2-

Add the following to the pot and cook for another 2 minutes:

• 1 large carrot- chopped
• 1 large cucumber- chopped
• 3 garlic cloves minced
• Cajun seasoning

Step 3-

Add the remaining ingredients and bring to a boil:

• 2 cups water
• 1 package of quinoa and brown rice- 8.5 oz
• 1 can kidney beans or chick peas- rinsed and drained

 

Step 4-

Once all the ingredients are boiling, reduce heat to a simmer cover and cook until all the water has evaporated, about 10 minutes. Be sure you check the bean/rice mixture periodically to prevent burning.

Step 5-

While the bean/rice mixture is simmering, prep your bell peppers.

 

Step 6-

Stuff the bell peppers with the bean/rice mixture.

Cook in the oven for 10-12 minutes, a little longer if you prefer the bell peppers to be on the softer side.