Stuffed Red Peppers


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.


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