Vegan Stuffed Peppers

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Have you ever thought of joining your local CSA (community supported agriculture) to get fresh veggies every week? But does the idea sound a little intimidating? If you’re not used to prepping a lot of veggies you might wonder how you can possibly use the bounty. This week I’m showing you a few different plant-based meal ideas using my local produce.

I start by showing step-by-step how I made vegan stuffed peppers. My full recipe is listed out below. Then I go over a few other ideas including crock pot chili, chickpea quinoa salad, and roasted pepper soup!

Easy Plant-based Chili

For the chili, I throw random items in my crock pot. I don’t have an exact recipe, but here is a general outline of what I might use:

  • A couple cans of beans, usually a mix of kidney, pinto, and/or black beans
  • Dried red lentils
  • 1 or 2 Onions and as much garlic as you like
  • Whatever combo of sweet or hot peppers plus any other veggies you like. I sometimes add celery and carrots and maybe even some sweet potatoes.
  • A couple cans of crushed or diced tomatoes and/or tomato sauce
  • And then spice it up: 1 tablespoon chili powder, 1 teaspoon cumin, 1 or 2 teaspoons smoked paprika, ½ teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon chipotle chili powder, 1 teaspoon cinnamon, 2 bay leaves, black pepper and a no-salt seasoning to taste.
  • Date sugar as needed to balance out the flavor

Chickpea Quinoa Salad

This is another loose recipe that you can just throw together using what you like.

  • 1 can chickpeas, drained and rinsed
  • 2 cups cooked quinoa
  • Whatever fresh chopped veggies you like such as cucumbers, tomatoes, red onion, peppers.
  • Simple dressing of lemon juice, balsamic vinegar, dijon mustard, date sugar or syrup, and any spices you like.
  • Add some fresh herbs to really make it shine. I like basil and parsley
Vegan Stuffed Peppers
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Vegan Stuffed Peppers

Servings

4-6

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 1 cup dried black lentils, or 3 cups prepared lentils

  • 1 cup dried millet

  • 1 package dried mushrooms (I used a 0.5 oz package of chanterelle)

  • 1 bunch swiss chard, stems and leaves separated and chopped

  • 1 small red onion, chopped

  • 3 or 4 scallions, chopped (whites and greens)

  • ½ cup chopped cherry tomatoes

  • 2 tablespoons chopped black olives

  • 1 or 2 cups vegan cheesy sauce*

  • 2 teaspoons oregano

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika (smoked or sweet)

  • ½ teaspoon coriander

  • ½ teaspoon granulated garlic

  • 1 tablespoon no-salt seasoning

  • black pepper to taste

  • 1 tablespoon ketchup or tomato paste

  • red wine vinegar (to deglaze pan)

  • 7 to 10 peppers (I used a combination of sweet bell peppers and poblanos), halved

  • Optional toppings: salsa, guacamole, more cheesy sauce

Directions

  • Add dried mushrooms to pot with water and let simmer 10 to 20 minutes until they are rehydrated. Reserve the liquid, being careful to discard any grit left in the bottom. Chop the rehydrated mushrooms and set aside.
  • Cook lentils either per package directions on the stovetop. OR add dried lentils to a 3 quart Instant Pot with 2 to 3 cups liquid, and cook at high pressure for 5 minutes. Set aside.
  • Cook millet either according to package directions on the stovetop using the mushroom soaking liquid plus more water or broth as needed. OR add the millet with 1¾ cup liquid in the Instant Pot at high pressure for 10 minutes. Set aside.
  • While the lentils and millet are cooking prepare the rest of the filling. Start by sauteing the red onion and swiss chard stems in a skillet with a splash of red wine vinegar. Use more vinegar or water as needed to prevent sticking. Sauté about 5 minutes.
  • Add the swiss chard leaves and continue sauteing until wilted. Add the spices and ketchup or tomato paste and cook another minute or two.
  • Turn off the heat and add the rehydrated mushrooms, tomatoes, black olives, and as much cheesy sauce as you like. You may reserve some to add on top later.
  • In a large bowl combine the black lentils, millet, sauteed veggie mixture. Stir to combine everything well.
  • Add the filling to the halved peppers and place the peppers in a casserole dish. I needed two large glass dishes.
  • Bake at 375 degrees Fahrenheit about 30 minutes.
  • Add whatever options toppings you like and enjoy!

Notes

  • The prep and cooking time may vary quite a bit depending on if you already have pre-cooked lentils and millet and if you have cheese sauce already prepared or not. It’s nice to keep these thing already prepped in the fridge for faster meal prep.
  • You can use any vegan cheesy sauce you like. I suggest this cauliflower squash sauce from Food Revolution Network. This recipe takes a bit of time. If you want something quicker, try the Well Your World Cheese Sauce Mix.