Peppers: Stuffed with a Vengeance

This recipe came from the Vegan with a Vengeance cookbook and it was nothing short of awesome, seriously.

Black Bean, Mushroom, & Quinoa-Stuffed Peppers

Serves 4

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped fresh mushrooms
1 tablespoon chili powder
1 teaspoon salt
1 15-ounce can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 15-ounce can black beans, drained and rinsed
1 teaspoon pure maple syrup
Chopped fresh cilantro for garnish

In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; garnish with cilantro, and serve.

missing the maple syrup in the pic but I did use it in the recipe. I sub'd couscous for the quinoa.

onions, garlic and mushroom action

post tomato sauce addition

beans all mixed in and happy

pepper boil

do NOT be dumb enough to boil a pepper that is still wearing a sticker

The recipe is vegan but we added a bit of cheese. Now I love cheese but to be honest this recipe did not need any. Really it was so good that cheese didn't actually increase the yum factor.

Viola! 

~Venus