Stuffed Peppers



Making stuffed peppers is actually a lot easier than it sounds!

Stuffed Peppers
5 peppers (Costco Pack)

1 Tbsp. olive oil

1 small head broccoli

1 onion

2 carrots

2 garlic cloves – minced

1/2 tsp. sage

1/2 tsp. basil

1/2 tsp. oragano

1/2 tsp. rosemary

1 tsp. garlic powder

1 cup cooked quinoa

1 tomato

1 cup shredded cheese

2 cups salsa

1/2 lb. ground turkey (optional)

Slice peppers in half, wash and remove seeds. In large skillet saute chopped broccoli, onion, carrots, garlic and herbs in olive oil until onions are cooked. Mix in cooked quinoa. Arrange halved peppers on jellyroll pan and fill each pepper full of mixture. Top with a slice of tomato and shredded cheese. Bake for 15-20 minutes at 350 degrees. Top with salsa and serve.

This is an easy recipe to experiment with spices and ingredients to fit what your family likes and what you have on hand. Other ingredients that you could use include: black beans, corn, green onions, zucchini, rice, etc. (Photo above from Midwest Vegetarian).




Veggies and Noodles with Thai Coconut Curry Sauce

This is one of our favorite recipes. Adjust ginger, garlic and curry paste to taste. It’s all vegan and is a great as a full dish. You really don’t need any sides or anything; it’s very filling and delicious.


1 lb linguine noodles or rice noodles (if using rice noodles, soak in hot water about 1/2 hour then drain and rinse)
Chopped stir fry veggies to taste, ex. broccoli, carrots (adjust w/ whatever you have)
1/2 c. chopped green onions
1 medium red, orange, or yellow pepper, thinly sliced
1 c. sliced mushrooms
1 Tbsp. fresh, minced ginger
1 Tbsp. fresh, minced garlic
1 Tbsp. red curry paste
Juice of 1 lime plus more limes to garnish
2-3 Tbsp. olive oil
1 can coconut milk
2 Tbsp. soy sauce
2-3 Tbsp. sweet chili sauce (Thai Kitchen has a great one, get at Albertsons, or a big jar at Costco)
Black sesame seeds for garnish


  • Cook pasta according to the package directions, In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste and lime juice. While the pasta is cooking, blanch the broccoli and carrots in boiling water for 1-2 minutes or until they are tender-crisp.
  • In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to stir constantly to prevent the garlic from burning.
  • Add the sliced peppers and the blanched veggies. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person.

Adapted from: Our Best Bites