Plant Based Stuffed Peppers with Chef Karen - A Winning Dinner for Pro Athletes
Vegan Stuffed Red Peppers
Chef Karen P Johnson MS, RDN, LD
Ingredients:
6 peppers, tops cut off and seeded
2 cups cooked quinoa
2 cloves garlic, minced
1 large shallot, thinly sliced
1 1⁄2 cups finely chopped broccolini
1⁄2 bunch kale, washed, stems removed, and finely chopped
1⁄2 cup walnut parmesan (Method in note)
1-15 oz can diced tomatoes
1⁄2 cup Kalamata olives, pitted and sliced
1 generous handful fresh chopped parsley and basil, plus more for garnish
Method:
1. Preheat oven to 350°.
2. Place peppers open side down in an oven safe pan and fill with 2 inches of water. Place in oven for
40 minutes until peppers are tender.
3. While peppers are cooking, prepare filling.
4. Cook 1 cup quinoa according to package directions.
5. Heat large sauté pan over medium-low heat. When pan is hot add shallots and cook until
translucent, about 2-3 minutes. Add garlic and broccolini and continue to cook until broccolini is
tender, about another 3-5 minutes.
6. When broccolini is tender, add the cooked quinoa, walnut parmesan, diced tomatoes, olives, and
herbs. Stir to combine.
7. When peppers are tender, remove from oven and stuff with filling. Drain water from cooking pan
and return filled peppers to pan.
8. Cook for an additional 30 minutes.
Note:
Walnut Parmesan
2 cups raw walnuts
2 cloves garlic, minced
1 tsp salt
1⁄4 cup nutritional yeast
Method
1. Place all ingredients in the bowl of a food processor and process until crumble consistency.
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Stuffed Bell Peppers with rice and lentils (healthy dinner idea)
⭐️ Get Recipe:
Our stuffed bell peppers are a tasty and satisfying recipe that combines rice, lentils, and fragrant spices into a hearty and healthy meal.
The recipe is easy to make with wholesome pantry staples. It's excellent as a main meal, a side dish, and for meal prep.
⭐️ Ingredients
4 medium bell peppers any color
2 tablespoons extra virgin olive oil
1 large onion chopped
3 cloves garlic pressed
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
1 can (15 oz) (240 grams) lentils drained and rinsed
1 can (15 oz) (400 grams) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 cups (500 grams) vegetable broth
½ cup (15 grams) parsley chopped
TOPPING SUGGESTIONS
fresh lemon juice
caramelized onions
yogurt tahini sauce
❤️ Nico & Louise
Theplantbasedschool.com
Quinoa Stuffed Bell Peppers | vegetarian & great for meal prep
These veggie-packed bell peppers are stuffed with a quinoa and black bean filling and are perfect for meal prep! They freeze well and make great leftovers.
Ingredients
▢6-8 large bell peppers
▢1 tablespoon olive oil
▢1 medium red onion
▢¼ teaspoon salt
▢1 small jalapeno (optional)
▢1 cup dry quinoa rinsed
▢2 teaspoons cumin
▢1 teaspoon chili powder
▢1 teaspoon smoked paprika (optional)
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢2 cups vegetable broth
▢15 ounce can fire-roasted tomatoes
▢15 ounce can of black beans drained and rinsed
▢1 cup frozen sweet corn
▢1 cup shredded Mexican style blend (feel free to put half in the filling and half on top)
FULL RECIPE:
~~~
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Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
RECIPE:
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An Easy VEGAN Side ready in 30 minutes! Mini Stuffed Bell Peppers
Get the recipe here:
Ingredients
12 mini bell peppers
4 tablespoons olive oil
4-5 scallions, thinly sliced
2 garlic cloves, grated
1/2 -3/4 cup unseasoned breadcrumbs
1/4 cup finely chopped fresh parsley
10-12 grape tomatoes, chopped or 1 tomato, grated
12 pitted Kalamata olives, chopped
Balsamic Vinegar (topping)
Instructions
Preheat the oven to 425 °F, 220 °C.
Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)
Make the filling: Saute the scallions along with the olive oil over medium heat until soft. About 4-5 minutes. Transfer them to a mixing bowl and add the remaining ingredients. Toss together and taste. Adjust the seasoning if needed.
Fill each pepper generously with the filling and place them in a cast-iron pan or a baking dish. Drizzle with a few tablespoons of olive oil and roast until tender. About 20 minutes.
Drizzle Balsamic glaze over the peppers and serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes