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Spicy Vegan Stuffed Peppers |
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Brighten up a chilly evening with these succulent Spicy Vegan Stuffed Peppers from VegNews contributor Robin Robertson. Overflowing with wholesome brown rice, kidney beans, jalapeños, and salsa, these peppers add heat to your dinner table with sacrificing health. Peanut butter and brown sugar add a complementary hint of depth, richness, and sweetness to the fiery filling. Plus, this dish is totally packed with protein. For more great recipes for warming your winter kitchen, visit VegNews.com, and if you love peanuts in just about everything, check out Robertson's latest book, Nut Butter Universe.
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Serves 4 |
What You Need:
6 red bell peppers
1 tablespoon olive oil
1 small yellow onion, chopped
2 cups cooked brown rice
1 16-ounce can red kidney beans, drained and rinsed
1 cup tomato salsa
1/4 cup peanut butter
2 tablespoons minced canned jalapeños
1 tablespoon minced fresh parsley
1 teaspoon light brown sugar
Salt and freshly ground black pepper
1/2 cup apple juice
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What You Do:
1. Preheat oven to 350 degrees. Slice off tops of peppers and set aside. Remove seeds and membranes and discard. In a pot of boiling water, place peppers and cook until slightly softened, about 3 minutes. Remove from water and drain, cut side down. Chop pepper tops and set aside.
2. In a large skillet over medium heat, heat oil. Add onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
3. In a large bowl, combine onion mixture with rice, beans, salsa, peanut butter, jalapeños, parsley, sugar, salt, and pepper to taste. Mix well.
4. Fill middle of peppers evenly with rice mixture, packing tightly. Place upright in a baking dish. Add apple juice to baking dish, cover tightly, and bake until peppers are tender and stuffing is hot, about 40 minutes.
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