• Jackie

Vegan Stuffed Bell Peppers

Stuffed bell peppers are a staple in the Ostlie Household. It's healthy, delicious, and easy to make. However the origins of this recipe has evolved out of a mere accident. The original recipe called for ground turkey breast, but one night we found the package we purchased slashed and had to dump it. Undeterred we raided our pantry and started to experiment. There's so many ways to play around with this recipe and you can't go wrong. This is now our fave version. High in protein and veggies.




INGREDIENTS:

  • 6 bell peppers, halved and cleaned

  • approx 20 oz black beans

  • 6 garlic cloves, minced

  • 1 large onion, finely chopped

  • 3 c. diced baby portobello mushrooms

  • 2 c. wild rice, cooked

  • 1 c. pine nuts, toasted

  • 3 TBSP Harissa*

  • 1-16 oz. can of petite diced tomatoes*

  • 2 bunches asparagus

  • Olive oil

  • Salt & Pepper

* For a different version, replace harissa and petite diced tomatoes with 1-16 oz can of fire roasted tomatoes.


Instructions

  • Preheat oven to 350 degrees

  • Put half a bag of dried black beans into your instant pot and cover with water. Set your instant pot to "beans" for 24 mins. Once done, drain with slotted spoon and set aside in a bowl. It will make approx 20-24 oz. of black beans

  • Cook 2 c. of wild rice over stove (follow package instructions) and set aside

  • Toast 1 c. pine nuts over low heat, until golden brown

  • Half each bell pepper, clean and set aside on a large cookie sheet

  • Dice up onion and mushrooms, set aside in separate bowls

  • Heat large pan or pot up with 2 TBSP olive oil

  • Add onions and brown

  • Add half of the minced garlic and stir for a minute or less, don't let the garlic burn

  • Add mushrooms to the onion and garlic, add in salt and pepper, cook until slightly soft

  • Add in beans, tomatoes, harissa*, and blend well without smashing the beans. This is our fave brand of Harissa. If you're in Seattle, we love getting our ingredients at Goodies



  • Add in rice and and pine nuts, mix well

  • Once completely mixed, generously scoop into each half of a bell pepper



  • *Optional* sprinkle cheese, nut or dairy, over the top of each bell pepper before placing into the oven



  • Put into oven and set timer for 20 mins

  • While the bell peppers are cooking, clean the asparagus

  • In batches, cook the asparagus in olive oil and minced garlic, and cooking for several mins. Avoid overcooking

  • Serve up half a bell pepper and several asparagus spears



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Hawaiian turned Seattlelite

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Loves food and travel

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