Food Storage & Other Adventures in Motherhood

Food Storage Friday: Quinoa, Mushroom, & Black Bean Stuffed Peppers

by heather

I found this recipe in Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock The filling could be used in a wrap also. I realize that the picture looks kind of meh, but trust me, it’s delicious.

Quinoa, Mushroom and Black Bean Stuffed Peppers

Food Storage Ingredients:
1 (15 oz) can black beans
2 (8 oz) cans tomato sauce
1 cup vegetable broth
1/2 cup dry quinoa
1 teaspoon salt
1 Tablespoon chile powder
1 teaspoon maple syrup
2 Tablespoons olive oil

Fresh Ingredients:
1 large onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped mushrooms
4 large red bell peppers, tops and seeds removed

1. In a large saucepan, saute onions in olive oil until translucent. Add garlic and mushrooms. Saute for 5 minutes. 2. Stir in salt, chile powder, quinoa, 1 can of tomato sauce and vegetable broth. Cook until quinoa has absorbed all of the liquid. 3. While cooking filling, boil peppers in a pot for 5 minutes. Preheat oven to 350. 4. Add beans and maple syrup and 2nd can of tomato sauce to quinoa mixture. 6. Drain peppers and stuff with filling. 7. Bake for 15 minutes.


One Response to “Food Storage Friday: Quinoa, Mushroom, & Black Bean Stuffed Peppers”

  1. […] (It was also a big week for recipes, with some tasty seasonal offerings.) […]

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