Tag Archives: beans

Red Beans and Rice Stuffed Peppers – Vegan and Oil Free

Red beans and rice stuffed peppers

I had been wanting to do a variation on red beans and rice for a while. I found some bell peppers on sale at the grocery store, so I thought it might be fun to incorporate the bell pepper as an external component and make stuffed peppers instead of chopping the peppers up and mixing them into the rice and beans. 

red beans and rice stuffed peppers - vegan and oil free

This stuffed peppers recipe came together quite nicely and worked out really well for my meal planning because I was able to pre-stuff all of the peppers and then just line them up on a baking pan in my refrigerator. The ones that wouldn’t stand up on their own were situated in some small ramekin bowls. They stayed fresh for the whole work week, and all I had to do was put them into a bread pan to bake them two at a time (or you could use a 9×9 pan to bake four at a time) when I came home from work. Alternatively, these would also work well if you wanted to create some freezer meals from them while peppers are in season and the prices are a bit lower. 

red beans and rice stuffed peppers - vegan and oil free

 

Red Beans and Rice Stuffed Peppers - Vegan and Oil Free
Serves 4
Smokey and spicy, this flavorful recipe is simple to prepare and works well to make ahead of time and keep in the refrigerator or freezer until it is time to cook them.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Stuffed Pepper Base Ingredients
  1. 5-6 bell peppers in any color
  2. 2 cups cooked whole grain brown rice (you can do this ahead of time in a rice cooker)
  3. 2 cups cooked kidney beans (you can do this ahead of time in a crock pot or use canned beans)
Sauté Ingredients
  1. 1/2 cup vegetable broth
  2. 1/2 sweet onion
  3. 2 stalks celery
  4. 2 clove garlic
  5. 1/4 cup chopped sun dried tomatoes
  6. 2 tsp smoked paprika
  7. couple pinches black pepper
  8. pinch white pepper (very small pinch - it is potent)
  9. pinch cayenne pepper (optional - omit if you don't like spicy)
  10. pinch sea salt as needed (this really depends on your broth)
Instructions
  1. Cut tops off of bell peppers and remove seeds and innards. Set aside.
  2. Put cooked rice and beans into a large mixing bowl.
  3. Add the vegetable broth to a large sauce pan and simmer at medium heat.
  4. Sauté all ingredients listed under "Sauté Ingredients" section in the sauce pan.
  5. When vegetables are cooked and soft, pour entire contents of sauce pan into the large mixing bowl and stir until evenly mixed into rice and beans.
  6. Add mixture to bell peppers until even with cut top.
  7. Put tops on peppers and refrigerate until ready to bake.
  8. When ready to bake, put in a glass pan with raised sides (to keep them from tipping over) and bake at 350 degrees for 45 minutes or until peppers are soft and easily pierced with a fork.
Notes
  1. If you decide to freeze them, the bake time might be a little longer than 45 minutes, perhaps closer to 60 minutes.
  2. The number of peppers required will depend on the size and variety of peppers you are using.
  3. Rather than cutting the tops off, you could slice the peppers in half vertically and make half stuffed peppers. When you bake them, the stuffing will be open to the hot air in the oven and get crispy on the top.
A Taste of Two Plates http://tasteoftwoplates.com/

Vegan Chipotle Chili Stew

vegan chipotle chili

Mmmmmmm, chili! We had a little “cold front” here in central Florida recently. It dropped down into the mid-high 40s for about 3 days in a row. It’s practically shorts and flip flops weather again, but we needed something with a little heat to warm us up. My husband hinted that it was great weather for chili, so we took out the crock put and put this fabulously spicy and smoky chipotle chili stew together! 

vegan chipotle chili

I get really excited about cold weather because it gives me excuses to experiment with various vegan chilis and stews. They’re also hearty enough that my husband will happily eat them without missing the meat, so that makes me happy. 

This chili ended up a little runnier than I was hoping because I haven’t used my crockpot in so long. I was a little rusty on which dishes need extra liquid for different cook times, etc. It turned out more like a cross between a chili and a Mexican stew, which was just fine with me! We served it over whole grain brown rice, and it turned out just wonderful! 

vegan chipotle chili

This chili has a variety of beans, bell peppers, mushrooms, and corn. I normally like to add black olives too, but I was so excited about the cold weather and the opportunity to make a batch of chili that I completely forgot. There are a lot of spices in this too for extra flavor: a few spicy peppers along with smoked paprika and chipotle, garlic etc. It has a really rich, smoky, and spicy flavor profile. If you don’t like spicy, feel free to omit the ingredients which are obviously added for extra heat, like the cayenne pepper. My mother would not go near this chili. 😉

I also wanted to make a cream sauce to go on top of it, but my husband wasn’t in the mood for sour cream, so I whipped up an onion hemp cream sauce to drizzle over the top. Most of the flavor comes from onion powder. This worked out really well since I did not have enough fresh onion to use in the actual chili. It was a nice flavor compliment to the other vegetables and the smoky flavors in the dish. 

vegan chipotle chili

 

Chipotle Chili Stew w/Onion Hemp Cream
Serves 8
Looking for something warm and smoky to warm you up this winter? This spicy chipotle chili is an easy vegan meal. Served over whole grain rice with an onion hemp cream sauce.
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Chili Ingredients
  1. 56 oz crushed tomatoes (2-28 oz cans)
  2. 15 oz each (appx 1 can or make from dried): black, pinto, kidney, and chickpeas
  3. 10 oz fresh or frozen corn
  4. 8-10 oz chopped fresh white button mushrooms
  5. 8-10 oz fresh or frozen chopped bell peppers
  6. 2 TB dried cilantro
  7. 1 TB chili powder
  8. 1 TB cumin
  9. 1 TB chipotle chili (omit if you do not want it spicy)
  10. 1 TB smoked paprika
  11. 1-2 tsp smoked sea salt (to taste - there is no other salt in the recipe)
  12. 1 tsp cayenne pepper (omit if you do not want it spicy)
  13. 1 tsp red pepper flake (omit if you do not want it spicy)
  14. 1 tsp garlic powder
  15. 1-2 cups water (2 for a thinner "stew" and 1/2-1 for a thicker "chili")
Onion Hemp Cream Ingredients
  1. 1/4-1/2 cup water (depending upon desired thickness)
  2. 1/2 cup hemp seed
  3. 1 tsp onion powder
  4. 2 TB nutritional yeast
  5. 1/4 tsp sea salt
  6. juice of 1/2 a lemon (add to taste)
Base Grain Ingredients
  1. whole grain brown rice - 3 cups uncooked
Instructions
  1. Put all chili ingredients in a 6 qt. crockpot and mix until well combined. Set it on high for 4-5 hours or low for 8-9 hours.
  2. Prepare rice as indicated on package before serving. We use a rice cooker, and it takes appx. 45-50 minutes.
  3. Blend all onion cream ingredient in a high speed blender until well combined.
  4. To assemble, place some rice in the bottom of a shallow bowl, spoon chili on top, and drizzle a little onion cream sauce on top. You can also top with some micro greens if you'd like. I really enjoyed the slight textural crunch and fresh flavor that they added.
Notes
  1. All of the ingredients for this recipe were organic. Please look for organic ingredients when possible.
A Taste of Two Plates http://tasteoftwoplates.com/