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
- 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)
- 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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