If you live in North America as I do, fall is in the air. That crisp smell of leaves turning on the trees, the cool early mornings and evenings and the autumn crops coming in signal the unmistakable change of the season and the impending winter. Strawberries, raspberries, cucumbers and tomatoes give way to nature’s bounty of colorful squashes, apples, sweet potatoes, beets, carrots, onions and the last of the summer peppers.
Cooks and diners alike turn their thoughts to hearty stews, apple crisps, soups, loaves and casseroles, both sweet and savory, already forgetting the joy they felt when the summer veggies first made their thrilling and welcome appearance. This is a wonderful time of the year for plant based eaters. There is no end to the delightful and delicious recipes that one can find bubbling on a stove top, simmering in a crock-pot and baking in an oven. And oh my, you will just have to imagine the heavenly smells that emanate from the kitchens of sweater wearing cooks.
Truth be told, I make all of these foods year round. It is not unusual to see a bowl of split pea soup or a lentil dahl or cauliflower and potato stew taking up residence in my fridge right beside the summer salad fixings and fresh berries. But there is something special and even magical about these dishes when we serve them in the fall. One of my go to recipes is Stuffed Peppers, a family favorite.
Cooking the Filling
Almost Ready for the Peppers
Before I became vegan, I would fill these beautiful bells with rice and ground beef and corn. But of course, the beef had to go, along with my carnistic disconnect. But no worries, I do like to fiddle around in the kitchen and have come up with what I think is a tasty and hearty, colorful plant based dish, which I call Quinoa and Bean Stuffed Peppers. In fact, this doll of a dish will grace our Canadian Thanksgiving table next Sunday.
Ready to Fill
Ready for the Sauce and the Oven
You will find the recipe, the ingredients and the how to at the bottom of this post. The recipe is printable, folks. Just click on the printer icon directly to the right of the recipe title. Enjoy!
Quinoa and Bean Stuffed Peppers
Heart healthy peppers made from nature's bounty. This is a wonderful fall dish when the harvest is coming in, but delicious and welcoming all year round.