Ok, ok I admit, I have been somewhat lazy when it comes to actually cooking healthy meals lately. I have just been throwing stuff together and eating quick meals. These “meals” have still been healthy but nothing blog-worthy.
Well, I have decided to get back into the kitchen and start “cooking” again. I always feel so much better when I take the time to prep my food and cook a healthy meal for me and my family. Since I have started back with the 21 Day Fix vegan nutritional plan, I wanted to make something that would fit into my daily needs. These stuffed red peppers not only fit the bill, but they were so easy and really, really yummy As you can see I had a little too much filling, so I just served it on the side.
Stuffed Red Peppers – 2 servings – 3 greens, 1/2 blue, 1 red (beans are red in the vegan meal plan, but yellows in the normal plan. Be sure and count them according to the plan you are following)
2 red peppers (tops cut off and seeds scraped out) I chopped up the tops to add to the filling
1 glove garlic
1/4 -1/2 cup chopped red onions
2 cups kale
1 can chili ready diced tomatoes
1 can black beans, drained
cumin, chili powder, coriander, paprika, salt & pepper to taste.
1 ounce Follow Your Heart cheddar cheese (or any vegan cheese variety you like)
Preheat oven to 350. Cook the garlic, onions & diced red peppers in small skillet until soft. Stir in kale, tomatoes, black beans, & spices. Fill peppers (I just poured the extra filling into the pan with the peppers) & bake for about 30 minutes. Cover with cheese and bake for another 5 minutes or so.