Stuffed Peppers with Beets, Kale and Walnuts
February 19, 2012 § 1 Comment
These peppers take a bit of time to make but when you sit down to eat them, you realize that they are worth it. To save time cook the beets in advance. I boil a batch of beets and store them in my fridge so they are ready for use. It is important to cut the ingredients in this recipe into really small pieces so that the peppers will stuff easily and not break. You can enjoy these peppers for a snack by themselves or serve as a main with a side.
Makes 6 halves
Prep time 25 minutes
Baking time 20 mins
Preheat oven 375 degrees
3 peppers cut in half and seeded
tbsp (15 ml) olive oil
1 tsp (5 ml) cumin seeds
2 tbsp (30 ml) diced onions
1/2 cup (125 ml) chopped kale or broccoli
1/2 cup (125 ml) boiled beets cut into 1/4 inch pieces
1/2 cup (125 ml) corn
1/2 cup (125 ml) chopped walnuts
1 tsp (5 ml) oregano
1/2 tsp (2 ml) salt
1 cup (250 ml) cooked quinoa or rice
1 cup (250 ml) grated vegan or dairy mozzarella cheese (optional)
1. Bring water to boil in a kettle. Place the peppers in a bowl and add the boiling water. Soak for about 15 minutes or until the peppers soften but are still firm. Drain the peppers and place on an aluminum foil lined baking tray.
2. Add olive oil to a medium-sized saucepan on medium heat. When hot add the cumin and cook until it starts to pop. Then add the onions and sauté until they caramelize.
3. Add the kale/broccoli and cook until soft. Then add the rest of the veggies and cook they are soft.
4. Add the walnuts and spices. Mix the veggie mixture and cook for about another minute.
5. Transfer the mixture to a bowl and add 1/2 cup of cheese. Add the rice and stir.
6. Carefully stuff each pepper and place back on the tray. Sprinkle each pepper with cheese.
7. Bake in the oven at 375 degrees for about 20 minutes or until the peppers are roasted. Lightly broil to melt the cheese.