Stephanie (stephygurl) wrote in vegancooking,
Stephanie
stephygurl
vegancooking

Black Bean, Mushroom, and Quinoa-Stuffed Peppers

The Ingredients
2 tablespoons olive oil

1 medium sized onion, finely chopped (about 1 cup)

3 cloves garlic, minced

2 cups finely chopped mushrooms

1 tablespoon chile 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

fresh cilantro for garnish

The Process

In a saucepan over medium heat, sauté the onions in the olive oil for 3-5 minutes, until onions are translucent. Add the garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chile 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 350 F and prepare the peppers: Boil a pot of water. Cut the tops off the peppers 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 filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove form oven, garnish with cilantro, and serve.

Recipe from VEGAN WITH A VENGEANCE 
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