Versatile Stuffed Peppers (Kickoff to AMcAN Eats)

Good day! Hope you all are doing well and staying warm these winter months. Today is the jumping off point for AMcAN Eats… Nom, Nom! I absolutely love being in the kitchen, cooking for my family and friends. This is the place we gather most and enjoy each other’s company and creations. Usually, I’m cooking up something vibrant and healthy, but on occasion, it is decadent and indulgent (see many cookies below, lol). I really became passionate about cooking 8 years ago and since then I’ve been whipping up recipes of my own using inspo from the wonderful virtual world. I’d like to share my creations with you and I have a super easy, quick recipe to start you off with.

 

  Mom and me in the kitchen with cookies!

 

My Versatile Stuffed Peppers are so forgiving that you can basically add any ingredients you have on hand with a little simple know-how.

  1. Always pre-cook the veggies so they are sure to be done when ready to serve
  2. Definitely cook any grains (or meat) before adding to the peppers
  3. Mix and match ingredients that you and your family love

As you can imagine, this is great for using leftovers in your fridge and turning them into something new and tasty. Here is how I put mine together:

 

Versatile Vegetarian Stuffed Peppers (Serves 4)

Ingredients:

  • 2 Bell Peppers, halved and de-seeded
  • 3/4 – 1 cup cooked quinoa (or grain of choice)
  • 1 cup Great Northern beans, canned or cooked from dried (Or any beans you like)
  • 1 small – medium zucchini, diced
  • 1/2 medium sweet onion, diced
  • 2 medium carrots, diced
  • 4 tsp olive oil, divided
  • 1 tsp butter
  • 1/4 tsp dried oregano
  • 1/8 tsp dried cayenne pepper (optional)
  • 1 tsp white balsamic vinegar
  • 1/4 – to 1/2 tsp salt (or to taste)
  • 1/2 tsp garlic powder (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • About 4 Tbsp of Cheese to top (if desired)

 

Directions:

Preheat oven to 350 F

In a large skillet, over medium-high heat sauté zucchini, onion, and carrots in 2 tsp oil and 1 tsp butter. As veggies cook, season with salt and pepper and stir occasionally. Splash in vinegar (and a bit of water if needed) to add moisture to pan as it cooks. Sauté until veggies are softened but not mushy. Add in quinoa and beans, season with the garlic powder, cayenne, and oregano and cook until just heated through, about 3 minutes. Remove from heat and set aside.

Coat cut peppers with remaining 2 tsp olive oil and place in an 8 x 8 in baking dish lined with parchment paper extending over the sides. Stuff peppers with filling and fold in parchment paper over peppers and bake for 30 minutes. Then, remove from oven, pull back parchment carefully, top with cheese, and return to oven un-covered to bake for another 20-30 minutes or until peppers are fork tender. I either serve these with a salad or eat 2 for a full meal.

 

 

Remember: This is just a base recipe. You can use any veggies, fresh or frozen, and pre-cooked grain, any seasoning profile your family likes, and any cheese or no cheese.

 

Superbowl or Party Idea: Use mini peppers to fill as appetizers, adjust cook time

 

Hope you enjoy! Please let me know how you liked this recipe if you give it a try.

 

 

 

Let me know what you think!