Tuesday, January 1, 2013

Stuffed Red Peppers

Stuffed Red Peppers
serves 6
350-400 calories per serving

6 red peppers
1 cup of uncooked quinoa
1 - 15oz can of black eyed peas
1 cup of peas
¾ cup corn and black bean salsa
4 stalks celery
1 small red onion
1 cup fresh spinach
½ cup arugula
1 cup Daiya Mozzarella cheese (or any vegan cheese)
2 Tbsp Tahini
2 cloves minced garlic
1 avocado

Preheat oven 400F.

Cook your quinoa. It is typically 2 cups water to 1 cup quinoa and takes about 12-15 minutes. As your quinoa is cooking, you can tackle your red peppers. You'll need to slice the top portion off the peppers and scrap the insides to rid of all the seeds and white bits. Once your peppers are all cut and gutted, you'll want to line a baking sheet with parchment paper or tinfoil and place peppers on top. Put the red peppers in the oven at 400F for about 10-15min. The idea is to roast your peppers making them a bit more soft but NOT mushy. DO NOT overcook! Once finished roasting, you can pull from the oven and set aside.

Once the quinoa is finished cooking, scrap into a large bowl. Drain your black eyed peas and finely chop celery, onion, spinach, arugula and add to your quinoa. Add peas, Daiya Mozzarella cheese, salsa, tahini, and minced garlic to the bowl. Stir all the ingredients together. Scoop heaping spoonfuls into your roasted red peppers. Peppers may be hot so use a mitt to stabilize if needed. You'll be putting the peppers back in the oven for 5 minutes or so place your stuffed peppers back on the baking sheet. You can lay the peppers on their side if they aren't standing up straight. Just put your peppers back in the oven until your cheese melts then remove immediately (should be no longer than 5 minutes). I like to serve each with a bit of diced avocado on top.