So I’m embarking on a clean eating journey. My journey fully began in November of 2017 so I’m still pretty new to this. I’m not quite vegan simply because I love seafood and eggs. Besides that, I don’t eat any other animal products. I try to eat completely vegan 4 days a week. I love experimenting in the kitchen and trying new vegan dishes. As usual, I was browsing through Pinterest looking for vegan recipes to try when I came across a recipe for stuffed peppers. It looked really good until I read the ingredients. It had cinnamon in it…yeah no. It could have actually been good, who knows, but it was a no for me. So I decided to just come up with my own version of vegan stuffed peppers. I even made what was supposed to be a vegan chipotle crema. I decided to document the process just in case it turned out good. My stuffed peppers turned out ahhhh-mazing and I hope you all make them and love them as much as I do. These are great as an entree. It took almost 1 1/2 peppers to fill me up so 2 would probably fill up a normal person that doesn’t have the appetite of a child. If you want to pair it with a side, I’d say maybe a salad. You could use some of the chipotle sauce and lime juice as the salad dressing.
Please note that my recipes are not very specific as far as amounts of ingredients because I literally just get in the kitchen and make stuff. I’m black. We season with our eyes, not a measuring spoon. [Yes, I know we aren’t the only ones] So please bear with me on that aspect. Enjoy!
Vegan Stuffed Peppers with a Chipotle Cream Sauce
Prep: 15 minutes Cook Time: 45 minutes
- 4 good sized peppers (I used 2 green, 1 yellow, 1 red)
- 2 bags of boil in a bag quinoa or about 2 cups uncooked quinoa
- 1 can black beans
- 2 ears of fresh corn (or 1 can)
- 1/2 red onion
- a big handful of white mushrooms (however much you like)
- 2 tablespoons minced garlic
- oil of your choice
- Goya brand Adobo
- 2 packs Goya brand Sazon
- 4 tablespoons Goya brand Sofrito
- 2 tablespoons Goya brand Recaito
- chili powder
- garlic powder
- onion powder
Chipotle Cream Sauce
- 1 can Chipotles in Adobo sauce
- 1 can coconut milk
- minced garlic
- lime juice to taste
- sea salt
- Prepare peppers. Preheat your oven to 400 degrees. Wash (obviously) and cut the peppers in half. Remove all of the seeds and stuff out of the peppers so you’re just left with cleanly hollowed out peppers. I left the stem to help keep their shape once baked. Brush the insides of the peppers with a little oil and sprinkle with salt and peppers. Place the peppers open side up on a foiled cookie sheet or any baking pan you have that will fit them. Place in oven for about 25 minutes. If you prefer your peppers crunchy, don’t bake them so long (15-20 minutes).
- Cook Quinoa. If you aren’t familiar with quinoa, please note that it needs to be thoroughly rinsed prior to cooking. When you rinse it, the water will run brown. Keep rinsing it until the water is as clear as possible. Prepare your quinoa as listed on the package in which it came. For the boil in a bag kind, you just put a bunch of water in a pot, add the bags and let it boil. I like to put a lid on it just to help it get fluffy quicker. The boil in a bag quinoa says it is ready in 10 minutes, but I cook it for at least 20 because I like it fluffy. Crunchy, beady quinoa is just really weird to me.
- Make the Filling. While your peppers are in the oven and your quinoa is cooking, lets work on the filling. Chop up your corn, onion, and mushrooms. I like to use fresh corn and just cut the kernels off of the cob. It’s pretty simple, you just hold the corn straight up and cut down the cob from top to bottom all the way around. If you find your knife getting caught, that means you’re too close to the center and you need to bring your knife a little further out. If this doesn’t make sense, press here to see a video. I cut the onion moderately small because you don’t want to get a mouthful of onions while eating this meal. You want consistently sized ingredients. I also cut the mushrooms really small because I don’t like mushrooms and when they’re small you don’t really taste them. Honestly, I just eat them because I feel like they’re one of those things you don’t like as a child but you do as an adult, like tomatoes. So now you sauté these veggies along with your garlic in a little bit of oil. When the quinoa is ready, add it to the pan, as well.
- Season the Filling. To season the filling, I first add the 4 tbsp of sofrito, 2tbsp of recaito, and 2 packs of sazon. 2 packs of sazon sounds like a lot, but quinoa kind of requires a lot of seasoning. I also add garlic powder, onion powder, and chili powder. Add a little water (I added less than half a cup), mix well, and allow it to simmer so the water can evaporate. This should only take a few minutes. Don’t let the mixture get too dry because it’s still going into the oven and it will dry out more. The mixture looks disgusting, but it tastes so good.
- Stuff the Peppers. Fill each pepper up to the top with your filling. Place in the oven on the same foil lined sheet you used earlier. Allow to bake for about 15-20 minutes or until the quinoa browns on top. You can bake it longer if you want it more tinder. 15 minutes was perfect for me. After the 15 mins, I brushed a little garlic truffle oil on top and let them sit in the oven for a few more minutes. Truffle oil really adds so much flavor to a meal. I use it a lot. You can find it cheap at places like Marshalls and TJ Maxx. I wouldn’t get it from the grocery store because it’s expensive.
- Make the Sauce. While your peppers are baking, you have time to make your sauce really quickly. I used a nutribullet blender to make mine, but any blender works fine. Put 3 of your chipotle peppers in adobo sauce into the blender. I poured a little of the adobo sauce in as well. Shake your coconut milk very well before you open it because it separates. I poured a little more than half of the coconut milk in. I also added few pinches of pink Himalayan sea salt, about a table spoon of minced garlic, and some lime juice. I’m sorry, I have no earthly idea how much lime juice I used because I just squeezed a little in there. Blend the mixture until it is smooth and light orange in color. If you like yours spicy, add more of the peppers to the mix. I was going for a thin sauce that would pour over the peppers smoothly. If you want a thicker sauce, use a can of high fat coconut cream instead of coconut milk, because it is thicker. A thicker version is perfect for fish or shrimp tacos.
- That’s it! Top your peppers with some sauce and serve them with sliced avocado. Disclaimer: I was hungry AF and did not feel like making a really cute plate so I have no cute pics of this meal. It’s delicious. Try it out and let me know how you like it!