stuffed – The Vegan Rhino

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

Directions

In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.

One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!

Yields 2 servings

Ingredients

2 medium acorn squash, cut in half and seeds removed

1 cup Vitacost quinoa, dry

2 cups filtered water

1 small yellow onion

2 Tbsp. Vitacost maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. avocado oil

1/2 tsp. curry powder

1/2 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 cup dried cranberries

1/2 cup whole walnuts, coarsely chopped

1/2 cup parsley, chopped

Pinch of nutmeg

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees F.
Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.

Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.