Dinner in a FLASH: Vegan Stuffed Peppers

>> Wednesday, September 15, 2010


Wow. Coming home from work and having to exercise AND clean AND do laundry AND cook dinner . . . well, it's difficult to do. Those of you with kids -- I seriously have no idea where you find time for it all. That's why we like super fast, super simple, super easy-to-prepare AND healthy recipes. We have several in our arsenal reserved specifically for when the laundry piles are high and the daylight hours are dwindling.

Hey! That sounds a lot like . . . tonight!

We've done veggie stuffed peppers before. You'll remember them from yet another Dinner in a Flash Post (you know, the posts where we cook something great and then insult it by taking god-awful flash photos . . . food porn at its worst!). So, what's different about this recipe?


It's vegan. So stop reading and start gathering your ingredients! The sun is already setting, can you see it there -- so low in the sky? And I imagine your stomachs are growling -- mine is -- THANKFULLY this recipe will make up a big dinner for two.

VEGAN VEGGIE-STUFFED PEPPERS

What you'll need . . .
  • 2 hefty green peppers, sliced in half and de-seeded
  • 1 can of black beans, drained and rinsed
  • 1 medium zucchini, chopped
  • 1/4 to 1/2 cup TVP, depending on how "meaty" you like it
  • 1 can fire-roasted tomatoes (diced and drained)
  • A splash of your favorite white wine
  • Pepper, to taste
  • Garlic powder, to taste
  • Hot sauce
  • Nutritional yeast
  • 1 healthy avocado, sliced
  • Red quinoa, for on the side

Method . . .
  1. Set your oven to the broil setting and place a sheet of aluminum foil on a cookie pan. Cut the green peppers in half and take the seeds out of them. Be careful to keep them as bowl-like as possible.
  2. Place peppers skin-side up (you'll flip them later when you cook everything) under the broiler for about 10 minutes. Until the skins begin to display brown spots to show they're roasted.
  3. While those are in the oven, in a medium saucepan, toss in some olive oil. Cook the chopped zucchini for a few minutes. Then combine it with the beans, tomatoes, and TVP. Season with the wine (I was drinking some while we were making this, so I just threw in like 2 tablespoons worth), pepper, garlic powder, and hot sauce. Cook until bubbling.
  4. Take the peppers out of the oven and flip over carefully. Scoop large scoops of the bean mixture into each pepper until piled high. Top with nutritional yeast.
  5. Sprinkle on some more nutritional yeast, pile on the avocado, and serve with the quinoa!

All you work-outside-the-home people (and the rest of you, too!!!): What are your favorite fast and easy dinners? Do you cook when you come home . . . or before work? We'd love to plan ahead, but unless it's a slow-cooker meal, don't seem to ever make time in the AM. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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