30 Day Vegetarian Experiment: Vegetarian Stuffed Pepper

I am now on day 7!  One week down and loving the challenge of converting meat recipes to vegetarian.  Above is the paella recipe I tried.  It is actually really good.  I did not have chick peas so I substituted black beans.  I like recipes that do not rely too heavily on specific ingredients to be tasty.  Sometimes a happy accident yields wonderful results.  I suggest you grab a glass of wine and put aside a little time to make this paella.  It will be worth it!

Reasons for following a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers. Yet some vegetarians rely too heavily on processed foods, which can be high in calories, sugar, fat and sodium...Mayo Clinic.

I think this is important for any diet. It is my belief that relying too heavily on processed foods is detrimental to our health. As my M'amma always said "Everything in moderation." Is there a place for a fast meal from a box in a healthy diet? I think so. I will not vilify anyone for food choices. My glass house doesn't like it when I throw stones. I am just saying I have noticed I feel better when I eat real food and I believe others do as well.

Tonight's recipe? Vegetarian stuffed peppers. My mom always made stuffed peppers with green peppers. I prefer the milder taste of red peppers when making stuffed peppers. I am excited to try this recipe because it brings a Tex-Mex flavor to a classic recipe.

(Photo and recipe from Cookie + Kate)

INGREDIENTS

Roasted peppers
4 large red bell peppers, halved from stem to base, seeds and membranes removed
1 tablespoon extra virgin olive oil, as needed
Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
1 ½ cup cooked quinoa or brown rice
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
½ teaspoon fine salt, to taste
1 pint (2 cups) cherry tomatoes, halved or quartered if large
½ cup chopped fresh cilantro, plus more for garnish
4 cloves garlic, pressed or minced
1 ½ teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons chopped cilantro
1 can (1 ½ cups) pinto or black beans, rinsed and drained
Freshly ground black pepper, to taste
1 tablespoon lime juice
4 ounces (about 1 cup) grated part-skim cheddar or queso fresco
Avocado, chopped cilantro & sour cream (Optional for topping)

BASIC INSTRUCTIONS

Roast the peppers.
Cook the rice (unless you’re using leftover cooked rice).
Cook the filling, adding the rice and beans at the end.
Stuff the peppers and top with cheese.
Bake and serve!