By request: recipes for stuffed bell peppers and baked citrus-chili sweet potatoes
A couple of people have asked me for these recipes, so here they are!
Black Bean, Mushroom, and Quinoa-Stuffed Bell Peppers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups finely chopped fresh mushrooms
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 15-ounce can tomato sauce
- 1/4 cup water
- 1/2 cup quinoa
- 4 large bell peppers (any color, but I like orange or yellow)
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon pure maple syrup
- 1 tablespoon crushed red pepper flakes
In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.
Combine the beans, maple syrup, and crushed red pepper flakes with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven and serve.
(Note: This recipe is a modified version of one from Isa Chandra-Moskowitz’s Vegan with a Vengeance, which is basically the best cookbook ever.)
Baked Citrus-Chili Sweet Potatoes
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orange juice
- 1 tablespoon chili powder
- 2 tablespoons agave nectar
Preheat the oven to 355º F. Cut the sweet potatoes into 1” wedges. In a large zip-closure bag, shake the potatoes with the oil, salt, and pepper until they are well-coated.In a medium-sized mixing bowl, whisk together the orange juice, chili powder, and nectar.
Lay the potatoes in a 9”x11” glass baking pan. Brush generously with the orange juice mixture. Bake for 30-45 minutes, or until the sweet potatoes are tender, brushing with the orange juice mixture three to four times. Serve immediately.
Happy eating! :)
Thank you!!
Now seeking someone to come over and cook this for me. Anyone?
