I had quite a few peppers on hand in the frig, so I decided to stuff them and that led to the creation of this stuffed peppers recipe. Cook up some rice or quinoa and add what you have in the fridge. In my case, it was mushrooms, swiss chard and sun dried tomatoes but don’t be afraid to experiment. As a side, I cooked up the rest of the swiss chard with a yam that I also had on hand for this Swiss Chard and Yam Hot Salad.
If you don’t have swiss chard on hand, spinach or kale would work perfectly. Another unique twist would be using hearts of palm. This works well when stuffing your peppers with quinoa in lieu of brown rice. If you want to lower the fat content just slightly, use toasted sliced almonds instead of cashews.
You can certainly add in additional ingredients or swap certain veggies to create different flavors. Spicing up the ingredients can also change the flavor profile to enhance the particular veggies you’re using. You can also add black beans or chickpeas for added protein and voila… dinner is served.
When making swaps just be mindful of keeping it plant-based friendly and low in fat. Here is a great article about what following a plant-based lifestyle can do for you. These recipes are designed to be fulfilling and delicious. You won’t feel deprived or like you’re missing out because the benefits are so noticeable.
I'd love to hear your feedback in the comments below for this Stuffed Peppers recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking