Nutty Stuffed Peppers
Not every delicious meal is super photogenic. While the filling and sauce in this recipe is a pleasing orangey yellow color, this meal doesn't photograph great. But trust us. The first time I made this meal I thought it was a long shot that anyone would happily eat it, but I thought I'd try it anyway. Before I knew it, everyone was helping themselves to seconds, and it has been a family favorite ever since. You can be pretty flexible about the filling ingredients (the protein, the type of apple, the type of rice, the type of nut butter) and the recipe still comes out well, and if you don't care for peppers, you can scoop out tomatoes or eggplants to stuff instead.
Coconut oil to coat glass 9x13 inch baking dish
4 large bell peppers - green, yellow, orange, or red
1 pound ground beef, ground turkey, or 2 cups cooked chick peas
1 medium Granny Smith (or other crisp, tart apple) apple, cored and chopped
2 cloves garlic, minced or grated
¼ cup chopped shallots
¼ cup fresh curly parsley
1 ½ cups cooked wild rice
1 can coconut milk
2 large tomatoes, diced
¼ cup peanut, almond, cashew or sunflower seed butter
2 teaspoons maple syrup
1 tablespoon curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon ground black pepper
2 teaspoons dried basil
1 tablespoon extra virgin olive oil
Makes 4 servings
Adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman
11/17/2022 03:09:18 am
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