Oh Wednesday, you’re here again so soon. I had THE BEST weekend with my wife this past weekend. We drove to Philadelphia on Friday and stayed the night at the Hyatt at the Bellvue. Monday we woke up and went to IKEA in Paramus. I’ve become obsessed with IKEA and with a new home, it’s a great place to get some good looking furniture at affordable prices. I found all kinds of awesome stuff, including this couch, and I probably could have spent a few more hours in there.
Anyway, I finally decided to cook (it’s been a while). I’ve been super busy lately and we have eaten out quite a bit. I was ready to get back in the kitchen! I’m SO excited to share this recipe with you because it features one of my favorite new products, Neat, which is a healthy replacement for meat.
For this recipe I used the “Mexican Mix” which is made of …[INGREDIENTS: PECANS, GARBANZO BEANS, ORGANIC WHOLE GRAIN GLUTEN FREE CORNMEAL, GARLIC, ONION, SEA SALT, SPICES.]
Do you see any crazy ingredients?? No! That’s why I love this product. Not to mention the taste. My husband didn’t even know what I was cooking when he came in our kitchen and he grabbed a piece of this “meat” and he was blown away. Check them out!
Now onto these gorgeous brightly colored beauties. Let me introduce you to this Meatless Vegetable Quinoa Stuffed Pepper. They look very impressive, but they are in fact super easy to prepare and assemble. They feature quinoa which I can’t get enough of. They are also full of vegetables and make the perfect main dish or side dish.
MEATLESS VEGETABLE QUINOA STUFFED PEPPERS
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 4 bell peppers, halved and seeded
- 1 small white onion, chopped
- 1 cup sweet corn
- 1 cup black beans
- 1 cup grape tomatoes, quartered
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ tablespoon dried parsley
- 1 package Neat “Mexican Mix” Meatless alternative (equivalent to 1lb. ground meat)
- optional toppings:
- Pre-heat oven to 350 degrees.
- Cook quinoa according to package.
- In s separate skillet on medium heat warm olive oil. Add chopped onions and cook until translucent.
- Add corn and black beans to onions and cook for a few minutes.
- Stir in grape tomatoes, spices, and cooked quinoa.
- Cook on medium heat for five minutes.
- Line a casserole dish with parchment paper and place halved bell peppers inside.
- Stuff bell peppers with vegetable quinoa mixture (use an ice cream scoop for easy stuffing).
- Place stuffed bell peppers in the oven and cook for approximately 30 minutes.
- While bell peppers are cooking prepare Neat “Mexican Mix” meatless alternative (equivalent to 1lb. ground meat.)
- Once bell peppers are taken out of oven top them with the meatless alternative and toppings of your choice.