Stuffed Peppers

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Serves: 4 – Total time: 45 minutes

Ingredients

  • 4 bell peppers
  • 2 cups meatless crumbles
  • 1 onion, chopped
  • 1 cup shredded mozzarella cheese
  • 1 package precooked brown rice
  • 1/2 cup marinara sauce
  • garlic
  • oregano
  • salt
  • pepper

Directions

  1. Preheat oven to 350 °F.
  2. Remove the top from and deseed the bell peppers.
  3. Heat olive oil in a large nonstick skillet over medium-high. Add garlic and sauté for 1 minute. Add meatless crumbles and onion and sauté for 10 minutes.
  4. Prepare the rice according to package directions. Once the meatless crumbles mixture is cooked, mix in the rice, marina sauce, and cheese. Add oregano, salt, and pepper to taste.
  5. Stuff the peppers with the mixture and place in a baking dish. Bake uncovered for 30 minutes.

Adapted from The Unorthodox Epicure.

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Southwestern Quinoa

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Ingredients

  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 2 cups quinoa
  • 1 teaspoon cumin
  • 1 cup shredded Mexican cheese
  • green onions, chopped
  • sour cream

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper and cook for 10 minutes. 
  2. In a large saucepan, combine quinoa, broth, beans, tomato, and the sautéed garlic, onion, and bell pepper. Add cumin and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 20 minutes or until liquid is absorbed.
  3. Top with cheese and green onions. Serve with sour cream.

Adapted from Pinch of Yum.

Black Bean Fajitas

Servings: 4  –  Total time: 20 minutes

Ingredients

  • 1 onion, cut into strips
  • 1 bell pepper, cut into strips
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 package ready rice
  • 1 teaspoon cumin
  • 8 fajita-sized tortillas
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 8 minutes.
  3. Add black beans and cumin. Cook until liquid evaporates, about 5 minutes. Mix rice into veggie mixture.
  4. Evenly divide the black bean mixture among the tortillas. Serve with lettuce, tomato, and cheese.

Adapted from Katherine Martinelli’s Vegetarian Fajita Wraps recipe.