It's rare that these 1-day weekends grace my work schedule--they're designed for our monthly Saturday programs, so they only come around once a month. And fortunately, I work with a group of sweet and enthusiastic high school students, so my work is quite fun--they keep me on my toes, and they definitely keep me energized.
Yet, walking in the door at 6pm on a Saturday, just as your work-week comes to a close, the last thing on one's mind is dinner preparation.
Thank goodness Adam can read my mind. His mind-reading talent really makes for a happy marriage.
Tonight the man whipped up a batch of vegan stuffed bell peppers. These babies were loaded with seasonings and spices. And unlike the usual stuffed veggie filling, there was no grain/carb component (rice, bulgur, etc.). Just veggies n' beans (thus leaving more room for dessert).
There is no under-estimating the vegan-licious-ness of this entree. It hits somewhere between "mind-blowing" and "epic" on the tasty-meter.
With that being said, I'm signing off for the night. Definitely need to catch up on some Grey's Anatomy via Hulu...while wearing sweatpants...and eating dessert. Sounds like a winning conclusion to a 6-day work-week to me.
Vegan Stuffed Bell Peppers
(adapted from a recipe in Veganomicon)
This dinner is definitely one of those "I-want-to-show-my-friends-how-awesome-vegan-food-really-is" type of recipes. It's company-worthy. And seriously vegan-licious.
- 3 bell peppers, halved (with seeds and membrane removed)
- a dash of olive oil
- 1 large onion, finely chopped
- 1 cup of finely diced carrots
- 7 cloves of garlic, minced
- 2 dried bay leaves
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 tsp. paprika
- 1 tsp. salt
- 2 cans (15 oz. each) diced tomatoes
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup frozen peas
- fresh parsley to taste
1) Preheat the oven to 350 degrees and lightly coat a 9 x 13 pan with cooking spray. Bring a large pot of water to a boil.
2) Place the bell pepper halves in the boiling water and cover. Allow to boil for 5 minute; drain immediately and rinse them with cold water.
3) Meanwhile, heat the dash of olive oil in a pot over medium heat. Saute the onions and carrot for about 5 minutes; add the garlic and cook for an additional 5 minutes, or until nicely browned. Add the bay leaves, remaining herbs and spices, salt, tomatoes, beans, and peas. Cook for about 10 minutes until some of the liquid has reduced. Stir in parsley to taste.
4) Remove the bay leaves. Spoon about 1/3 to 1/2 cup of the mixture into each pepper half. Bake for about 25 minutes. You will have a large amount of leftover pepper filling. It's so delicious and stew-like, I recommend just serving it as a bowl of soup when you're hunting for leftovers the next day.