Easy Meatless Stuffed Peppers| On Board Vegan

My mom used to make stuffed peppers when I was a kid, but she used to stuff them with ground beef. I liked them then, but now that I'm a vegetarian, I'm no fan of them now.

But that doesn't mean I can't enjoy a good stuffed pepper anymore! This recipe is chewy, sweet, savory, and best of all, it's healthy and oh so easy to make.

Here is what you will need:

4-6 whole bell peppers (red, orange or yellow), halved and seeded
2-4 tbsp EVOO
4 large dates, chopped
2 1/2 cups cooked wild rice (which is about 1 cup uncooked)
1 cup cooked quinoa
1 yellow squash (use green zucchini if you can't find yellow) diced
1/2 cup chopped walnuts
1/2 - 1 cup feta cheese
1 handful chopped parsley
1 tsp sea salt
1/2 tsp ground black pepper

1. Preheat oven to 400F.

2. Place the halved peppers skin side down in a baking dish. Drizzle with EVOO, salt and pepper, and rub the oil into the peppers. Pour about 1 cup of water into the bottom of the dish so the peppers don't burn in the oven.

3. Place the rice, quinoa, dates, squash, walnuts, feta, salt and pepper into a bowl. Drizzle with about 2 tablespoons of EVOO. Toss to combine.

4. Stuff your peppers with the rice mixture (don't be afraid to over stuff them - anything that falls onto the bottom of the dish with cook and be delicious by itself). Depending on the size of your peppers, you will have a lot of leftover stuffing. This is ok! It's great to have on hand in the fridge to eat as a side dish, or to toss into a green salad to make it heartier. You could also stuff a few more peppers if you have them on hand. You decide!

5. Cook the peppers for about 30 minutes, or until they are tender. Serve warm.

Enjoy!Includes with How to Video Below.Enjoy and don't Forget to Look around My Store for other related items

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Sources:Lauren Lobley

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