This is the easiest recipe that might actually get you excited about giving up bread!
This might come as a shock to you but Passover is my favorite Jewish holiday! Yup I said it.
What? The one where we can’t eat bread or pasta for a whole 8 days? Yup that’s the one. I love it. I love matzah and I kinda like the change, temporarily. But this year I’m trying it vegan which serves its own challenges. Or so I thought… Until I said to myself, “just keep it simple, Paris”
Sometimes overthinking any special diet, whether it’s low carb, vegan, or kosher for passover, puts you into panic mode. I don’t know about you but when I panic, I get hangry. At the end of the day food is just food and it should always be something you enjoy. If you shift your focus to all the things you CAN eat vs. all the things you can’t eat, you’ll see that you’re always left with a million options. No matter what your dietary restrictions, wholesome foods are available to you in so many forms & flavors.
That’s how this recipe was born.
It was so delicious that I will definitely be making it all year round and I totally think you will too. You could really stuff these peppers with anything you want but this southwestern twist made my tummy smile.
The best part was it only took 30 minutes to prep & bake which means it’s great for quick weeknight dinners. Plus, it reheats wonderfully so you can eat the leftovers throughout the week. That’s a perfect recipe if you ask me… 🙂
Let’s (my people) go! <— see what I did there? 😉
Simple Stuffed Peppers
4 bell peppers
2 can black beans
1.5 cup quinoa (pre-cooked)
1 red onion diced
1 medium tomato diced
1 cup tomato sauce
1 tsp chili powder
1 tsp turmeric
1 tsp cumin
Salt & Pepper to taste
2 leaves Dino kale sliced
2 tbsp vegan cream cheese
1 cup frozen corn
1 cup vegan shredded cheese on top
Garnish with avocado, cilantro, and lime or lemon wedges
1. In a large sauce pan, saute onion in olive oil over medium heat until soft and translucent.
2. While the onions saute, prep your quinoa, rinse and drain black beans, chop tomato, and slice each pepper in half lengthwise or cut top off of each.
3. Once your onions are cooked through and starting to caramelize, add seasonings and mix well to toast the spices.
4 Add quinoa, black beans, diced tomato, and tomato sauce. Mix well on low heat. Add vegan cream cheese or shredded cheese and kale here too – optional. Remove from heat. Set aside.
5. Preheat oven to 400 degrees.
6. Lay your bell peppers in your casserole dish and stuff each generously with the filling.
7. Bake uncovered for 15 – 20 minutes. You want the peppers to blister but not get too soft.
Allow to cool for 5 minutes (they come out piping hot) and ENJOY!
This recipe was originally posted on April 26, 2016 and included the cream cheese + kale options. However, this year I kept it even more simple and had to revise the recipe because it came out incredibly delicious! Hope you enjoy!