I LOVE to cook!!! As a gluten free vegan, my life basically revolves around food so it was hard to choose a recipe. I think you will like this one though :)
Stuffed Peppers
With any good recipe, always start out with a drink
Next, gather your ingredients
For this recipe you'll need:
coconut oil
2-4 bell peppers
zucchini
brown rice
green onions
lime
red onion
corn
mushrooms
tomato
avocado
chile pepper
black beans
hot sauce
crushed red pepper
*not pictured*
garlic
purple kale
apple cider vinegar
green and red leaf lettuce
Now you'll want to start the rice (1/2 cup for 2 peppers, 1 cup for 4), once boiling it will take 40 minutes to cook
*also start boiling water in a pot large enough to submerge the bell peppers in*
*and preheat oven to 350*
While your waiting for the rice to boil, cut up the ingredients you'll be sauteing in coconut oil
(I only made 2 peppers, if you're making 4 double this)
1/2 ear of corn
4 baby bella mushrooms
1/2 large chile
1/4 zucchini
2 pieces of garlic
1/4 cup onion
Heat 1 tbs of coconut oil on medium heat, cook for 8 minutes, adding crushed red pepper to taste
While that's cooking, cut of the rest of your ingredients
Cut the top off the the peppers, removing seeds
cut lime into 6 slices
chop green onions
dice tomato
drain black beans
*save avocado until just before use to keep it from browning*
After sauteing for 8 minutes, turn off burner and remove veggies from heat
While we're waiting for the burner to cool, boil bell peppers and tops for 4-5 minutes
Move the veggie pan back to warm (but turned off) burner and add
tomato
1/2 can black beans per 2 peppers
green onion
hot sauce to taste
rice (as long as it is done cooking, it's ok if it is less slightly less firm)
4 squeezed lime slices
Now, remove and drain the peppers, fill them with the veggie/bean/rice mixture and bake them covered for 12 minutes (at 350*)
*I typically used a 9x9 pan and cover them with foil
Now uncover, and bake an additional 5-8 minutes
While the peppers are finishing, start preparing your plates!
Leaving room for the peppers, lay the red leaf, green leaf lettuce, and purple kale around the plate. Drizzling each plate with 1 squeezed lime slice and one cap full of apple cider vinegar
Add cooked pepper, top with salsa (I LOVE tomatillo) and VIOLA! SUPER NOMS!
