Posts from the ‘Entrees’ Category

May 21

Stuffed Bell Peppers

GiGi and Pixie–Consider this your lucky day! The 2 of you just won 2 boxes of whatever flavors of cookies your hearts delight from Enjoy Life. Email me at myforkandbeans@gmail.com

I don’t like being late. In fact, I hate it. I start to sweat, my fists tighten and my teeth clench at the thought of being late to something I have committed to. It stresses me out to say the least and gives me the biggest dose of anxiety. Now despite this fact, for some reason, there are times when I just cannot get my act together. I apparently have horrible time management and get carried away with others things that demand my distraction. My intentions are good, I promise they are, but regardless I am notorious for being fashionably late.

So when I was invited to a Virtual Veggie Potluck dinner today with some of my friends, I of course had to come…late. I blame it on the books my sister and friend have made me read. I have been lost in a world of fiction. Driving over here, I was sweating, tightening and clenching. Hopefully everything hasn’t already been eaten but if so, thank goodness I brought my Stuffed Red Peppers. I will just sit in the corner and eat them all by myself.

Stuffed Veggie Bell Peppers Recipe

Makes 4 bell pepper halves

Gluten, egg and dairy free

INGREDIENTS

2 red peppers, cut length-wise and de-gutted
1/2 c. uncooked, rinsed and drained quinoa
1 c. vegetable broth
1 c. black beans, drained
1/2 onion
1 tsp cumin
1/2 tsp ancho chile seasoning
chopped cilantro
non-dairy sour cream for topping

DIRECTIONS

Cook quinoa as directed on package with veggie broth.
Saute onion in skillet until soft. Add cumin and ancho chile seasoning. Cook for another minute.
Add beans and cooked quinoa into onion mix until well combined.
Stuff inside peppers (either you can keep the peppers raw or char them on the stove top).
Top with non-dairy sour cream and cilantro.