Happy Meatless Monday! Make this Indigenous Cuisine inspired vegan stuffed peppers utilizing all the spices traditionally used with ground meat recipes. I added my new favorite grain, kasha to this mixture that provides the perfect combination of complete proteins to get your body the essential nutrients it needs, craves, and wants- minus all the animals. Treat yourself to a great healthy start to the week!
Vegan Red Kidney Bean Stuffed Peppers in a Tagine
Recipe by Rina Oh
2 cups red kidney beans, cooked
1 cup corn kernels, cooked
1 cup kasha, cooked
1 small onion
1 cup fresh parsley
4 medium peppers
4 small tomatillos
1 roma tomato
1 teaspoon garlic ground
1 tablespoon paprika
1 teaspoon cumin ground
Combine red kidney beans and parsley with paprika, salt, and garlic powder. Pulse for 30 seconds until mixture is coarsely chopped; transfer to a bowl; add kasha, corn, and toss together.
Using the same processor, combine tomatillos, roma tomato, onion, jalapeno, garlic powder, salt, and pepper. Process for about 1 minute on high speed.
Slice pepper tops off leaving about ½ inch. Remove the seeds and discard. Add stuffing mixture and press firmly down midway through. Pour tomato mixture into tagine or baking tray and cover peppers with tops. Cover the tagine with lid or baking tray with foil and bake in the oven for about 2 hours. Remove from oven and divide into four bowls. Serve immediately!