Sunday, September 1, 2013
Quinoa and Chickpea Roasted Stuffed Peppers
This is the perfect time of year to make stuffed peppers. They are in season and plentiful at the farmer's markets and very reasonable right now. I purchased 3 large green peppers for $1.00 ! I then stuffed the peppers with an adapted version of my quinoa and vegetable Chinese style recipe making an easy and tasty stuffing. I added chick peas to the original recipe and eliminated the Bragg's amino acids ( soy sauce flavor, but healthier).
I'm focusing on planning vegetarian/vegan holiday meals for Rosh Hashana ( Jewish New Year Sept 4) which we celebrate for two nights and two days ( Wed at sundown until Friday at sundown. ) That means a holiday and company meal Wed night, Thursday night, and Friday lunch..
I will only be hosting the Friday lunch this year for my immediate family. My sister in law Danielle will be hosting the dinners, and I will bring a vegan dish and maybe some wine.. I think these peppers will be a big hit.
These stuffed peppers are easy to make:
First - I started with 6 green peppers ( for the holiday I'll probably use red peppers) , sliced off and saved the tops, cleaned out the insides of the peppers, sprayed them with coconut spray oil, and placed the peppers and their sliced off lids on a cookie sheet that was covered with a piece of parchment paper. I roasted them at 400 degrees for about 25 minutes, until they were soft and done. I took them out and allowed them to cool.
Second: I made the easy stuffing. It calls for 2 cups of all the vegetables ( eggplant, zucchini, onion, , sliced white mushrooms, 2 cloves of garlic-and 1 cup of cooked quinoa ( I always make extra to have some on hand to add to recipes) and 1 cup cooked chickpeas- recipe below)
Third: I stuffed the peppers with the above vegetable filling and arranged the 6 peppers in a Pyrex pan..
( There was stuffing left over, so I put it in a casserole dish)
Serve the stuffed peppers immediately while hot or warm them up before serving...
This recipe is gluten free and vegan and since it contains both chickpeas and quinoa, it is a high protein vegan entree. If you are looking for an allergy friendly, vegan and parve recipe that makes a nice presentation and is filling, this is it!!
2 cups eggplant, chopped
2 cups zuchinni, diced
2 cups onion, chopped
2 cups of mushroom, sliced
2 cloves garlic, pressed
1 cup cooked quinoa
1 cup cooked chickpeas
salt and pepper to taste
Trader Joe's 21 salute ( 21 herbs without salt)
Olive oil spray
Sautee onions and garlic in olive oil spray in a large skillet. After about 5 minutes add the eggplant and zuchinni and cook for 5 more minutes and stir frequently. Add the mushrooms and saute until all vegetables begin to soften. When done add quinoa and chickpeas, stir and cook about 5 more minutes. Season with salt, pepper, and herbs.
Fill green peppers and arrange in a rectangular or round Pyrex. Serve immediately or store in the refrigerator until ready to serve. Heat up and serve.
May be shared on a few of the following blog carnivals
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