Stuffed Peppers

One of the easiest things to make and one of the best ways to convince your carnivore friends that eating plant-based is delicious … stuffed peppers, though traditionally are made with some kind of animal protein, are even better when it’s left out. Bake them, grill them, just make them! Here’s how:


PREP TIME: 25 minutes | COOK TIME: Oven 350 degrees, 40 minutes OR Grill med-high, 25 minutes

  • 4 bell peppers
  • 1-2 cups cooked wild rice OR try quinoa or millet
  • 3 cups chopped fresh spinach, cooked and drained
  • 1 cup sliced mushrooms
  • 2 stalks celery
  • 2 tablespoons pine nuts
  • ¼ cup fresh parsley
  • 1 cup vegan-style Parmesan
  • Olive oil

Cook rice according to directions. Blanch spinach and drain completely so there’s no residual water. Sauté celery, mushrooms and garlic in a touch of olive oil for 10 minutes. Add cooked spinach and cook for an additional 2-3 minutes. Remove from heat and use a large spoon to kind of “push” any extra liquid from the pan and strain the mixture. Put it in a large bowl, add pine nuts, parsley and Parmesan, and rice, mix together. Add salt and pepper to taste.

Brush peppers with a touch of olive oil. Place on tin foil and either place in over for 10 minutes or grill, with lid closed on medium heat for 10 minutes. Remove from grill or oven and stuff peppers with spinach mixture. Place back on grill and cook for about 25 minutes or into oven for 30. Done! Up to you if you want to place the top in the oven as well, I think it makes them look kinda cool but hey, you do you. NOTE: you can easily add in some cooked tempeh if you want. Enjoy! Note, you can make these 2-3 days before you plan to serve and refrigerate until your ready to use. I know, BRILLIANT!

Roasted Red Pepper & Shrimp Pasta

Delicious. Absolutely. Amazing. Yum. Truthfully, while this is super easy to make, there are a lot of ingredients and a lot of options. And while this isn’t vegan—I do use shrimp and a little bit of dairy-based cream…

On Being a Flexitarian

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