Vegan Stuffed Peppers
Vegan Stuffed Bell Peppers with Braised String Beans 2 Red Peppers
Lentil and Quinoa Stuffing, made ahead
2 Tablespoons of Olive Oil
Himalayan Sea Salt
A couple handfuls of String Beans or Green Beans
garlic
optional for stuffing mix: cilantro, garlic, tomato, pepper
To make quinoa and lentil stuffing:
cook quinoa as you would rice, use water or chicken broth with a 2:1 ratio to the quinoa. for example, if you're cooking 1 cup of quinoa, boil 2 cups of water or chicken broth, after you bring to a boil, add the quinoa, and simmer until soft and fluffy, usually about 20 minutes.
cook lentils like you would beans, though much quicker. bring a pot of water to a boil, add lentils and simmer for about 30-40 minutes.
once both are cooked, you can mix them in a bowl and add any veggies and spices that you wish. some suggestions are tomato, cilantro, garlic, onion, salt, peppers, etc. or you can simply mix the lentils and quinoa, as that is quite delicious on its own. set the bowl of lentil quinoa stuffing aside.
preheat your oven to about 350 degrees.
cut off the tops of the bell peppers so that they come off like lids. remove the seeds and inner flesh. scoop in the stuffing and then put the lids back on. drizzle with a little olive oil, sprinkle with a little sea salt and place on your baking sheet and place it on your oven rack. bake for about 20-40 minutes until the peppers are soft.
to make braised string beans:
Using a medium flame, heat oil in a wok or frying pan, dice up some garlic and sauté until golden. add the string beans and sauté until brown, about 15 minutes, stirring frequently to prevent burning. I like to flash fry them with a high flame, but you must stir frequently. you can also sprinkle a little sea salt on the string beans for added flavor.
Once your peppers are baked and soft, and your string beans are nice and brown, you are ready to serve and enjoy!
You can also play with this recipe and modify the stuffing with any of your choice. You can also use a different side, such as asparagus, broccoli or mushrooms, or even a vegetable medley.