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so we're in here today creating three types of stuffed peppers. these are
certainly not your traditional stuffed peppers. these are more fun, more
flavorful, just like these epic creations all on their own.
if these skillet recipes do not get eaten before making it into a pepper
then you're awesome, because I can't say mines always did. but the aroma that gets
baked into the flavors is convincing, and the pepper serves as a vessel, similar to
like a like a bread would when you're eating it with something, but it's better
taste and gluten-free. first thing we're gonna do is start by making a garlic
butter rice with kale. in with the butter, then a little garlic. we're gonna saute
that for a little bit, and then add the rice, salt, pepper and toast the rice.
vegetable stock then lower the heat and cook according to your package
directions. While that's going we're gonna prep the kale. remove any big stems
leaving the softer part of the leaf. the stems you can use later in a smoothie or
in your compost. check out our website for a great green smoothie idea. in a
bowl, add a little olive oil, salt, pepper, and massage the leaves to help soften up
the texture. and cook it down a little bit before adding it to the rice.
In another skillet we're gonna start out with olive oil and onions, saute that for
a few minutes. next is garlic and saute that for
another minute or two. here we're going to add in black beans, corn, fire roasted
tomatoes. we're gonna push that around a little and add in taco seasoning, garlic
powder, finishing things up with a hint of lime juice. let this marinate then add
in your garlic butter rice with kale. here comes the chorizo to wrap things up.
heat everything through and get ready to remove from heat and add into your
pepper. make sure you're piling it all the way over the top
it's called stuffed peppers for a reason
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get our quinoa going according to the package directions. we use vegetable
stock in place of water to add a little bit more flavor. Next we're going to soak
our walnuts for about 30 minutes. when ready in a food processor pulse until
you get a meat like crumble .we're going to start off again with some oil, onions
and garlic to saute for a few minutes.
next is our Italian seasoning, fennel seeds, sun-dried tomatoes and vegan
Worcestershire sauce. combine those flavors before adding in your walnuts. add in
your crumbles and you're looking to stir this occasionally. you want to combine
all of the seasonings along with your walnuts completely. the walnuts you're
looking to go from white to a toasted brown color. next is your tomato sauce,
quinoa, vegan mozzarella cheese, vegan Parmesan cheese. I like to sprinkle
little extra cheese in the base of the pepper before stuffing. These babies are delicious.
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in our last recipe here we're gonna get some butter and saute our garlic.
add in your baby bella mushrooms and cook those down until reduced in size
From here you're going to add in your sun-dried tomatoes, cook for a few
minutes, then reduce the heat before sprinkling your flour in and mixing it in.
Any dairy-free milk here would work then add in your spinach and stir until
wilted down
now add in your rice and chickpeas, and a little bit of red pepper flakes to give
it a little kick. lastly bring the flavors together with a
little pinch of salt and pepper. spoon your ingredients into your hollow
peppers. cover with foil and bake for about 30 minutes on 350 F.
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Lastly for those who have not made stuffed peppers I would like to go over how you prep them.
Pick peppers that are short and wide. not the tall slender kind. You want to start
by cutting a line around the top of the pepper trying not to go completely
through. A little twist and tug it open. from here you're almost done.
Just use your thumb to break the white walls to completely hollow out the
pepper. thank you so much for tuning in and your support. please drop a like
subscribe and stop by next week to see what we're cooking up
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