Stuffed Peppers

stuffedpeppers

24th: Thanksgiving – Americans, what are you making for Thanksgiving? Non-Americans, have a go at making something thanksgiving inspired!

Happy Thanksgiving to my American friends! I am grateful that I live in this country and have met so many wonderful people. Sunny and I spent our morning visiting a hospice patient and an elderly man that we visit to help with groceries & mail, etc. They were both incredibly happy to see us and it gave us warm fuzzies. We are about to head out to my friend Brie’s for a lovely dinner. I have made cranberries, brownies and stuffed peppers.

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Stuffed Peppers (serves 4+)

1 cup of dried quinoa, cooked in vegetable broth
4 bell peppers, halved & de-seeded
3 tbsp of vegetable broth
1 tbsp of soy sauce
2 tbsp of nutritional yeast
2 tsp of fresh thyme (or 1/2 tsp dried)
4 stalks of celery, diced
5 sundried tomatoes, soaked in warm water for a few minutes & sliced
2 cups of spinach, de-stemmed & chopped

Preheat your oven to 350. Prep your peppers. Take a large stock pot and fill it 3/4 of the way with water and bring it to a boil. Submerge the pepper halves in the boiling water for 5 minutes, removing them and allow them to cool in cold water for a few minutes. As your peppers cool, heat a wok on medium heat on the stove. Add your vegetable broth and sautée your celery. Add the soy sauce, nutritional yeast & fresh thyme along with the sundried tomatoes and spinach and mix it all up allowing it to heat until the spinach just starts to wilt. Remove your cooked peppers from the cold water and pat dry with a paper towel. Scoop your cooked quinoa into the peppers until they are about 3/4 of the way filled and add the celery mixture on top (a generous tbsp per pepper). Bake them for 20-25 minutes. Remove from the oven and garnish with pine nuts (or nut of choice).

Do you celebrate Thanksgiving? What do you typically eat?

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