I love stuffed red peppers. I used to make them with meat, but since I am trying to eat less meat, I looked for vegan or vegetarian recipes for stuffed peppers.
This one is with the ingredients I had in my kitchen, as always.
- 3 cups cooked quinoa
- 1 cup dried chanterells left in water overnight
- 1 teaspoon cumin
- 1 carrot chopped
- 1 onion chopped
- 1/2 teaspoon chili powder, or more to taste
- salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
In a bowl combined all ingredients together except the bell peppers. Spoon the filling into each bell pepper. Place each pepper in a pot with the cavity side up. Add some water (I used the water from the dried mushrooms.)
Boil 25-30 minutes or until the peppers are tender.