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Clarkstown Daily Voice serves Bardonia, Congers, Nanuet, New City, Upper Nyack, Valley Cottage & West Nyack

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DV Home Cooking: Congers' Blogger Caters To Vegetarian Tastes

Rockland cook Alon Popilskis blogs at www.localtasteblog.com/ .
Rockland cook Alon Popilskis blogs at www.localtasteblog.com/ . Photo Credit: Submitted
Meatless vegetable quinoa stuffed peppers courtesy of Rockland Blogger Alon Popilskis.
Meatless vegetable quinoa stuffed peppers courtesy of Rockland Blogger Alon Popilskis. Photo Credit: Alon Popilskis

DV Home Cooking is devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.

Home Cook: Alon Popilskis, Congers, N.Y., blogger at www.localtasteblog.com/ .

Back Story:  " As someone who is starting to eat more vegetarian and vegan based meals while looking to get enough protein, this is one of the first dishes I decided to make since it reminds me of my childhood."

Recipe: Meatless Vegetable Quinoa Stuffed Peppers

Serves: 4-6

Ingredients

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 4 bell peppers, halved and seeded
  • 1 small white onion, chopped
  • 1 cup sweet corn
  • 1 cup black beans
  • 1 cup grape tomatoes, quartered
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ tablespoon dried parsley
  • 1 package Neat “Mexican Mix” Meatless alternative (equivalent to 1lb. ground meat) or whatever your favorite vegan crumbles are (Beyond Beef is another great option that I've used)

Optional toppings:

  • salsa
  • avocado

Directions:

  • Pre-heat oven to 350 degrees.
  • Cook quinoa according to package.
  • In s separate skillet on medium heat warm olive oil. Add chopped onions and cook until translucent.
  • Add corn and black beans to onions and cook for a few minutes.
  • Stir in grape tomatoes, spices, and cooked quinoa.
  • Cook on medium heat for five minutes.
  • Line a casserole dish with parchment paper and place halved bell peppers inside.
  • Stuff bell peppers with vegetable quinoa mixture (use an ice cream scoop for easy stuffing).
  • Place stuffed bell peppers in the oven and cook for approximately 30 minutes.
  • While bell peppers are cooking prepare Neat “Mexican Mix” or other meatless alternative (equivalent to 1lb. ground meat.)
  • Once bell peppers are taken out of oven top them with the meatless alternative and toppings of your choice.

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