stuffed peppers Archives - Epicurean Vegan

Mushroom and Barley-Stuffed Peppers

September 26, 2012 by epicureanvegan

I know, stuffed peppers again?! But they’re so easy to change up and try new ingredients combinations. Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

INGREDIENTS:
3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
1/2 large onion, diced
1-1/2 C mushrooms, sliced
1/4 C pepitas
2 Tbs fresh rosemary, minced
1/2 to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

DIRECTIONS:
In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes. Preheat the oven to 375. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.

Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.

Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom and Barley-Stuffed Peppers

Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

Author: Epicurean Vegan

Serves: 3-6

Ingredients

3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
½ large onion, diced
1-1/2 C mushrooms, sliced
¼ C pepitas
2 Tbs fresh rosemary, minced
½ to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

Directions

In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes.
Preheat the oven to 375.
In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.
Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.
Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes.
Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Quinoa-Mandarin Stuffed Peppers

April 28, 2012 by epicureanvegan

The Seventh-Grader was nice enough to share his cold with me. I can’t remember the last time I was out of commission with a cold, and I don’t plan to let this one win. So far, I’ve kept it somewhat at bay with lots of juiced veggies and kale. Never under estimate the healing powers of vegetables. That may be why I was drawn to making these. Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I’m certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini…these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber—an added bonus! And let’s not forget that quinoa is an ideal source of protein, too! Let the healing begin!

Oh, and remember Operation Save Basil from October?

I’m happy to report that it has bounced back beautifully. It looks like there’s room to add another basil plant, but for now, I’m thrilled the basil’s back, baby!

INGREDIENTS:
3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
1/2 C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
1/2 C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

DIRECTIONS:
Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.

Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.

Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.

Once the veggies are tender, remove from the heat and stir in the oranges and basil.

Stir in the cooked quinoa and evenly fill the pepper halves.

Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.

Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn’t burn. Don’t worry about getting the sauce thickened; it’s meant to seep and ooze into the filling. 🙂

Ladle the sauce over the peppers and enjoy!

Quinoa-Mandarin Stuffed Peppers

Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I'm certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini...these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber---an added bonus! And let's not forget that quinoa is an ideal source of protein, too!

Author: Epicurean Vegan

Ingredients

3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
½ C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
½ C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

Directions

Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.
Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.
Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.
Once the veggies are tender, remove from the heat and stir in the oranges and basil.
Stir in the cooked quinoa and evenly fill the pepper halves.
Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.
Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn't burn. Don't worry about getting the sauce thickened; it's meant to seep and ooze into the filling.
Ladle the sauce over the peppers and enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

March 28, 2012 by epicureanvegan

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You’ll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you’d like.

INGREDIENTS:
8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
1/4 C onion, diced
1/3 C rice flour
2 C almond milk
1/4 C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 C panko
Optional: vegan cheese shreds

DIRECTIONS:
Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.

In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.

I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.

If you’d like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.

Bake for 20-25 minutes. Enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You'll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you'd like.

Author: Epicurean Vegan

Ingredients

8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
¼ C onion, diced
⅓ C rice flour
2 C almond milk
¼ C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ C panko
Optional: vegan cheese shreds

Directions

Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.
In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.
I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.
If you'd like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.
Bake for 20-25 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers

October 5, 2011 by epicureanvegan

I feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
1/2 a large onion, diced
1/2 C fresh cilantro, chopped
1/3 C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 375. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.

In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.

Evenly divide the stuffing amongst the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers

They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

Author: Epicurean Vegan

Ingredients

3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
½ a large onion, diced
½ C fresh cilantro, chopped
⅓ C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

Directions

Preheat oven to 375.
Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

August 1, 2011 by epicureanvegan

I love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuff each pepper with the mixture, pressing down with every scoop.

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.

Author: Epicurean Vegan

Ingredients

My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
⅓ C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C Daiya mozzarella
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
¼ tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

Directions

To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
Stuff each pepper with the mixture, pressing down with every scoop.
Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

May 13, 2011 by epicureanvegan

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

I know what you're thinking . . . stuffed peppers again?! But these are different---that's what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they're well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow's lunch.

Author: Epicurean Vegan

Ingredients

4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
½ C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

Directions

In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.
In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt---just a few minutes. Stir in the cooked rice and pumpkin seeds.
Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Mushroom and Barley-Stuffed Peppers

Quinoa-Mandarin Stuffed Peppers

Gluten-Free Tetrazzini-Stuffed Peppers

Zucchini and Field Roast Stuffed Peppers

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

Wild Rice, Mushroom and Spinach Stuffed Peppers

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