Do your body a healthy favour and have a plant based, protein packed dinner tonight!
I am in love with these beautiful vegan stuffed red peppers!
Tons of vitamins and antioxidants from all the colorful veggies mixed with huge amounts of super healthy protein, fibre and iron from the beans and quinoa.
Make them tonight! Make them tomorrow! Freeze some and have them anytime!
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| Ruby Red Stuffed Protein Peppers |
INGREDIENTS
1/2 medium white onion, finely chopped
1 Tbs. of extra virgin olive oil
1 rib of celery, finely chopped
1 Tbs. ground cumin
1 clove garlic, minced
3 cups fresh spinach or baby spinach, washed
1 15oz can diced tomatoes, drained, liquid reserved
1/2 15oz can of black beans, rinsed and drained
1/2 cup quinoa, rinsed and drained
1 large carrot, grated
2 medium crimini mushrooms, sliced thin
1/2 cup of Dayia vegan mozzarella chese shreds (optional)
2 large red bell peppers, halved lengthwise, ribs removed
1 Tbs. of extra virgin olive oil
1 rib of celery, finely chopped
1 Tbs. ground cumin
1 clove garlic, minced
3 cups fresh spinach or baby spinach, washed
1 15oz can diced tomatoes, drained, liquid reserved
1/2 15oz can of black beans, rinsed and drained
1/2 cup quinoa, rinsed and drained
1 large carrot, grated
2 medium crimini mushrooms, sliced thin
1/2 cup of Dayia vegan mozzarella chese shreds (optional)
2 large red bell peppers, halved lengthwise, ribs removed
2 cups water
Salt and Pepper to taste
Salt and Pepper to taste
The peppers plate beautifully with a Picky Panzanella Salad as shown - get the salad recipe here!
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