(Vegan) Southwest Stuffed Peppers

I realized that my old blog still has a lot of my favorite recipes that have not been transfered over here. Today I am reposting a recipe that I made last winter and loved! 

 This is a great recipe to compliment our  “vegetarian side of life” (as I like to call our style of flexitarian vegetarianism) and helps you clean out the produce drawers. It's also a warm, comfort food for winter that is still light and healthful.

Peppers can really be stuffed with anything. I am always looking for really flavorful ways to stuff them. The cumin and jalapeno do the trick in this combo. The flavor was strong enough to me that I didn’t need any salt. There are few tricks that I think help make this flavor packed. They are optional steps though if you are lacking time, ingredients or equipment. Enjoy!

 

Southwest Stuffed Peppers

1 cup prepared brown rice (I prefer short grain brown rice cooked in veggie stock)

1/2 large purple onion, diced

6 cloves of garlic, minced (to your preference)

1/2 fresh jalapeno pepper, seeded and minced (add more if you like it caliente)

1 can of kidney beans, drained

2 ears of fresh yellow corn

1 tbsp cumin

4 large red bell peppers

bread crumbs

Olive oil

1.  In a skillet over medium heat, saute onions, garlic and jalapeno in olive oil until tender.
2. Meanwhile grill corn till cooked. I used a grill pan indoors for easy prep. Grilling is not mandatory but makes a difference. Corn can be boiled for about 8 minutes instead. When corn is cooked, skin kernels off the cob.
3. Preheat oven to 350 degrees.
4. In a bowel, combine rice, onion mixture, corn, beans, and cumin and mix thoroughly.
5. Slice peppers down the center (stem to “butt”). Remove stem, seeds and ribs. Place on rimmed baking sheet or 9×13 pan that is sprayed with non-stick spray.
6. Stuff peppers with rice mixture till very full. Sprinkle bread crumbs on top of stuffing.
7. Bake for 20 minutes or until slightly browned on top and peppers are soft.

Serve 4-6 people

Not a great picture, I know. I'm trying to find the original so I can edit it. Sorry!

Comments

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[Anne Kelly]

I loved stuffed peppers and will try this recipe soon.

Have you heard about the concern for arsenic in rice? See this NPR story: http://www.npr.org/blogs/thesalt/2012/09/19/161403235/fda-weighs-federal-standard-to-limit-exposure-to-arsenic-in-rice

They recommend using white rice (reduced arsenic) or using foreign rice like Jasmine and Basmati. I'm trying to reduce my rice intake because of this. How do you think your recipe would be with Bulgar, couscous or Quinoa substituted?

[Stacie Smith]

Perfect timing. These are part of my meal planning for this week. Especially nice because I already have everything I need.