September Recipe of the Month

Vegan Stuffed Peppers


  • 1 Tablespoon canola oil
  • 1 yellow onion, small dice
  • 2 Tablespoons garlic, minced
  • 1 Cup Butternut Squash, Small Dice
  • 1 Tablespoon Lime Zest
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Chile Powder
  • 1 Tablespoon Chipotle (canned, with Adobo sauce), Chopped
  • 4 cups Quinoa, cooked
  • 4 each Anaheim Peppers,
  • 1/2 cup Pepitas (Pumpkin seeds), Toasted
  1. Lightly coat peppers with oil. Roast under Broiler or over grill until the exterior is charred. When cool enough to handle, carefully peel. When clean, cut a single slit down pepper and clean seeds from interior. Reserve prepared peppers for latter
  2. Sauté onions, squash and garlic over medium heat until squash is slightly softened. Add lime zest, smoked paprika, chili powder, chipotle, salt and pepper. Mix thoroughly, but do not break the squash.
  3. Add quinoa and pepitas. Mix or toss thoroughly. Taste for salt and pepper adjust if needed. Remove from heat. (Mixture should be room temp after addition of the cold quinoa)
  4. Carefully stuff each pepper. Place on a baking sheet with the cut side facing up.
  5. Bake at 350 degrees for 25-30 mins or until hot
  6. Garnish Peppers and Enjoy

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