by Chloe Paul
I am so excited that my dear friend, Aimee, continues to follow her passion and has started this website to encourage friends and family to live a healthier lifestyle. Her work ethic and knowledge of this important topic is inspiring! I am even more excited that she asked me to be a monthly contributor to the blog (I'm honored, Aim!).
I'm going to start with two confessions: 1) I'm not vegan. 2) I've never written a blog post before! I recently started my career as a clinical nurse, and I've been accustomed to using my
“left-brain” for the past 4 years, so bear with me as I exercise my “right-brain” with this challenge. While I'm not vegan, I have been pescatarian (a vegetarian that eats fish) since 2011, and I
do frequently enjoy vegan meals. Visiting Aimee in NYC has opened me up to some incredible plant-based restaurants that just haven't made it to my small town in Maine (yet, anyway). I'm using
this opportunity as a blogger for PlantEmpowered.com to expand my vegan knowledge and to support meat-eaters and other non-vegans in making an easy and fun transition to a more plant-based
Since I will be keeping all of my contributions to PlantEmpowered strictly vegan, I figured for my very first blog post, I would try a new plant-based recipe! To make this experiment a little more challenging, I decided to cook vegan stuffed peppers for my boyfriend, who eats meat with almost every meal and still – after 4 years – cannot understand why I'd choose to live without meat in my diet. Agree to disagree :)
Spoiler alert: he loved it!
Vegan Stuffed Peppers (a meal even meat-lovers will drool over)
1 green pepper
1 red pepper
1 cup of brown rice
½ can black beans
½ can corn
½ can sweet peas
¼ large onion, chopped (approx. ½ cup)
1 tbls minced garlic
½ cup Tofutti cream cheese (or an alternative vegan cream cheese)
½ cup tomato sauce
½ cup Daiya shredded cheese (or an alternative vegan cheese)
- Preheat oven to 450º
- Cook rice in a small saucepan. Cut the tops off the peppers and set them aside.
- Combine the black beans, corn, sweet peas, onion, and garlic in a medium bowl and mix the contents together. Add the rice, mix.
- Warm the cream cheese in the microwave until it's soft (approx. 25 seconds). Mix the cream cheese into the bowl. Add tomato sauce to the mixture, stir well.
- Add a pinch of the shredded cheese to the bottom of each pepper. Fill the pepper with the veggie mixture, and top it off with more cheese.
- Replace the tops to the peppers and bake for 15 minutes at 450º, until the peppers are crispy and the cheese is melted. Serve immediately.
All in all it took about 30 minutes to prepare and bake. This dish is easy, delicious, and most importantly - healthy! Full of protein from the beans and phytonutrients from the colorful veggies, you can't go wrong. Feel free to add different vegetables to mix up the ingredients and to include something you like. Good luck!