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gunner

Columbus

SG Since 2011

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My Favorite Recipe!

Sep 5, 2014
6
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I LOVE to cook!!! As a gluten free vegan, my life basically revolves around food so it was hard to choose a recipe. I think you will like this one though :)

Stuffed Peppers

With any good recipe, always start out with a drink

Next, gather your ingredients

For this recipe you'll need:

coconut oil

2-4 bell peppers

zucchini

brown rice

green onions

lime

red onion

corn

mushrooms

tomato

avocado

chile pepper

black beans

hot sauce

crushed red pepper

*not pictured*

garlic

purple kale

apple cider vinegar

green and red leaf lettuce

Now you'll want to start the rice (1/2 cup for 2 peppers, 1 cup for 4), once boiling it will take 40 minutes to cook

*also start boiling water in a pot large enough to submerge the bell peppers in*

*and preheat oven to 350*

While your waiting for the rice to boil, cut up the ingredients you'll be sauteing in coconut oil

(I only made 2 peppers, if you're making 4 double this)

1/2 ear of corn

4 baby bella mushrooms

1/2 large chile

1/4 zucchini

2 pieces of garlic

1/4 cup onion

Heat 1 tbs of coconut oil on medium heat, cook for 8 minutes, adding crushed red pepper to taste

While that's cooking, cut of the rest of your ingredients

Cut the top off the the peppers, removing seeds

cut lime into 6 slices

chop green onions

dice tomato

drain black beans

*save avocado until just before use to keep it from browning*

After sauteing for 8 minutes, turn off burner and remove veggies from heat

While we're waiting for the burner to cool, boil bell peppers and tops for 4-5 minutes

Move the veggie pan back to warm (but turned off) burner and add

tomato

1/2 can black beans per 2 peppers

green onion

hot sauce to taste

rice (as long as it is done cooking, it's ok if it is less slightly less firm)

4 squeezed lime slices

Now, remove and drain the peppers, fill them with the veggie/bean/rice mixture and bake them covered for 12 minutes (at 350*)

*I typically used a 9x9 pan and cover them with foil

Now uncover, and bake an additional 5-8 minutes

While the peppers are finishing, start preparing your plates!

Leaving room for the peppers, lay the red leaf, green leaf lettuce, and purple kale around the plate. Drizzling each plate with 1 squeezed lime slice and one cap full of apple cider vinegar

Add cooked pepper, top with salsa (I LOVE tomatillo) and VIOLA! SUPER NOMS!

VIEW 3 of 3 COMMENTS
gunner:
@roachyabides they are soo good!!! I'm thinking about continuing to post recipes if people are interested.
Sep 5, 2014
roobar:
Sounds/looks awesome!  Will have to try this. 
Sep 8, 2014

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