I am a flextarian. Three to four days a week I am vegetarian/vegan, the remaining time I will eat meat or fish. I really love the flextarian lifestyle because I have a lot more energy and I feel like my diet is a lot more varied compared to when I used to just eat meat or fish all the time.
Being flextarian does take some planning. My significant other is a meat-eater but he has been willing to eat a meatless dinner at least once a week. Plus, I sometimes make him a vegetarian lunch during the week. Other than those two vegetarian meals during the week, I have to plan dinners for him and for me.
But like I said, it is worth it. I really enjoy trying new recipes and modifying others to make them vegetarian or vegan. This vegetarian stuffed peppers recipe is one my partner really likes. I use Quorn Grounds, which are a soy-free crumble that lends itself well to recipes like ziti, lasagna, and stuffed peppers. The Quorn website has really great recipe ideas.
By using the Quorn crumbles, my partner feels like he has had a full meal. They definitely add substance to a recipe. Since the peppers are the vehicle for the stuffing, I use frozen veggies as part of the stuffing. I find not only are frozen veggies chopped to a small size which is perfect but it is fast. I use frozen chopped spinach, cauliflower rice, chopped fresh onion and garlic.
I also use brown rice for part of the stuffing. Stuffed peppers is the only way I can get my partner to eat brown rice. He just doesn't like the texture. So by putting it in a mixture with a lot of other veggies, he doesn't realize it is brown rice. Also, this recipe is really great to make on a weekend, put it in the fridge and then pop it in the oven the night you are going to make it.
The stuffed peppers only take about 30 - 40 minutes in the oven at 350 degrees. Since my partner gets home earlier than I during the week, I have him put it in the oven so it is almost done by the time I get home. I serve the peppers with a side salad. What a great healthy meal!
I hope you like the recipe. If you make my vegetarian stuffed peppers, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on my recipes! If you want to receive more free recipes and healthy living tips, follow my blog on Bloglovin.
2 Green Peppers
1/2 cup frozen cauliflower rice
1/2 cup frozen chopped spinach
3/4 cup cooked brown rice
1/2 cup Quorn Grounds
1/4 onion chopped
2 garlic cloves minced
3 TBSP tomato sauce
1 TBSP olive oil
Salt & pepper to taste
1) Preheat oven to 350 degrees, if cooking right away. If cooking the stuffed peppers on a different day, no need to cook them after stuffing. They keep in the refrigerator 3-4 days covered in aluminium foil.
2) Cook the brown rice according to directions. Depending on the type of brown rice you are cooking, this could take up to 45 minutes.
3) Chop the onion and mince the garlic. Heat the olive oil in a medium pan and add the onion. Once the onion starts to soften, about 3-4 minutes, add the Quorn Grounds, spinach and cauliflower rice. Cook for 5 minutes. Add garlic. Continue to cook for 3-4 more minutes.
4) In a medium size bowl, combine the brown rice and cooked vegetable mixture. Add the tomato sauce and stir until mixed. Add in salt & pepper to taste, mix again.
5) Prepare the peppers: Cut off the top of the pepper and then slice them lengthwise. Cut out the pith and clean out the seeds. Place the peppers, cut side up, in a casserole dish.
6) Once the peppers are in the dish, start filling them with the stuffing. If cooking right away. add 1 inch of water to the bottom of the dish, cover with aluminium foil, and cook for 30-40 minutes. The stuffing should be hot and the peppers crisp.
If you try this recipe, let me know how you liked it by leaving a comment below. I love hearing about your experiences.