- 10 large organic bell peppers (red, orange, yellow, green), tops cut off and seeds removed
- 2 large onions, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup bell peppers, chopped
- 4 cups broccoli florets
- 8 ounces button mushrooms, chopped
- 1 pk. dried organic mushroom medley, chopped
- 2 cups cooked quinoa
- 1 can fire roasted tomatoes
- 1 can black beans, drained
- ? cup chopped dill
- ? cup apple cider vinegar
- 2 Tbs, maple syrup
- 2 Tbs. garlic, minced
- 1 ? cup water (use the mushroom soaking water)
- ? cup chopped parsley
- 1 cup chopped walnuts
- Olive oil
- 1 t. salt
- ? t. pepper
- 2 cups tomato sauce
- In large pan, saut? onions and carrots in olive oil until soft and caramelized.
- Add mushrooms, broccoli, garlic and diced bell peppers and continue cooking until soft. Season with salt and pepper.
- Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
- Add the beans, celery, dill, vinegar, and maple syrup to saut? pan, and continue cooking for 5 more minutes.
- Remove pan from heat and add the cooked quinoa, walnuts and parsley and mix together.
- Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms and add to mixture.
- Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won?t fall over.
- Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
- Bake for 1 ? hours, basting every 30 minutes, until done
- Enjoy!
Step-By-Step Instructions
In large pan, saut? onions and carrots in olive oil until soft and caramelized.
Add mushrooms, broccoli, garlic and diced bell peppers and continue cooking until soft. Season with salt and pepper.
Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
Add the beans, celery, dill, vinegar, and maple syrup to saut? pan, and continue cooking for 5 more minutes. Remove pan from heat and add the cooked quinoa, walnuts and parsley and mix together. Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms and add to mixture.
Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won?t fall over.
Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil. Bake for 1 ? hours, basting every 30 minutes, until done. Enjoy!
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