Saturday, January 12, 2008

Black Bean, Mushroom and Quinoa-Stuffed Peppers


2 Tbs Olive Oil
1 medium onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups button mushrooms, finely chopped
1 Tbs Chipotle Chili powder (regular chile powder is fine too)
1 tsp salt
16oz tomato sauce
3/4 cup water
1/2 cup quinoa
4 large red peppers
1 (15 oz) can black beans, drained and rinsed
1 tsp pure maple syrup
Fresh cilantro for garnish

  1. Saute onion in olive oil over medium heat for 3-5 minutes, until translucent
  2. Add garlic and mushrooms; saute about 5 minutes
  3. Stir in chili powder and salt
  4. Add quinoa and 1 cup of tomato sauce and water
  5. Lower heat, cover and simmer for 20 minutes, stirring occasionally
  6. Preheat oven to 350F
  7. Boil a large pot of water
  8. Cut tops off and remove seeds from peppers
  9. Boil peppers for 5 minutes and drain
  10. Combine beans and maple syrup with prepared quinoa
  11. Stuff peppers and stand upright in baking dish
  12. Cover with remaining tomato sauce and bake for 15 minutes
  13. Remove, garnish and serve.
adapted from Vegan with a Vengance
This recipe is perfection! We found our version to need much more water than original recommended. Feel free to try different types of beans and peppers.