Vegan Month: Curry Peanut Butter Stuffed Peppers
Fresh Starts and Good Eats
Since it is the new year and somewhat of a society-approved "start over", let it be the month of good and healthy change. Every year I travel home around the holidays to see my family up North, most of who eat extremely organic and/or have a gluten sensitivity. Every time I leave from a week of their eating habits I feel enlightened to start eating better, myself and even intrigued to try new and unorthodox recipes. Maybe its the Vitamin B talking but I am devoted to make January an entire month of delicious and healthy vegan, gluten-free and vegetarian recipes.
Being that I have planned to attend my first 5K "Color Run" at the end of the month, I really have to step up my game and get in healthier shape. I have devoted 5 days of each week to some kind of cardio workout and some kind of active recovery workout (cleaning around the house, walking on the phone while talking, gardening or any other number of active household events). With a new workout buddy in stow I have begun new routines of 37 minute cardio videos and every other day a 3-4 mile jog.
Luckily I live in a state where the weather is almost always beautiful and I can run outside almost all year round. I am completely using this to my advantage and not only getting fresh air but in beautiful locations, too. Using my 'Yelp' app I was able to search parks within a 6 mile radius of me and found a couple new locations with great mountain bike, running and nature trails. Not only did I find the largest Cypress tree in the United States but I ran 4 beautiful miles on the Cross Seminole Trail.
To start I've made a recipe with a spin off of one of my favorites, stuffed peppers. Instead of baking ground beef with white rice inside a pepper, I used a mixture of pre-cooked, curry seasoned Jasmine rice and a black bean and corn salsa. In the salsa is made up of jalapeno, tomato, onion and chili seasonings and for an even crazier kick I've added natural creamy peanut butter to the curry rice. This dish? Completely vegan, vegetarian, gluten-free and sugar free. Stuff the warm filling into open and seeded green peppers, place a Parmesan and Rosemary seasoned tomato slice over top and place them in the oven.
I served each of my baked peppers with a side scoop of black bean curry rice and cooked the peppers until softened but not mushy.
Since it is the new year and somewhat of a society-approved "start over", let it be the month of good and healthy change. Every year I travel home around the holidays to see my family up North, most of who eat extremely organic and/or have a gluten sensitivity. Every time I leave from a week of their eating habits I feel enlightened to start eating better, myself and even intrigued to try new and unorthodox recipes. Maybe its the Vitamin B talking but I am devoted to make January an entire month of delicious and healthy vegan, gluten-free and vegetarian recipes.Being that I have planned to attend my first 5K "Color Run" at the end of the month, I really have to step up my game and get in healthier shape. I have devoted 5 days of each week to some kind of cardio workout and some kind of active recovery workout (cleaning around the house, walking on the phone while talking, gardening or any other number of active household events). With a new workout buddy in stow I have begun new routines of 37 minute cardio videos and every other day a 3-4 mile jog.
Luckily I live in a state where the weather is almost always beautiful and I can run outside almost all year round. I am completely using this to my advantage and not only getting fresh air but in beautiful locations, too. Using my 'Yelp' app I was able to search parks within a 6 mile radius of me and found a couple new locations with great mountain bike, running and nature trails. Not only did I find the largest Cypress tree in the United States but I ran 4 beautiful miles on the Cross Seminole Trail.To start I've made a recipe with a spin off of one of my favorites, stuffed peppers. Instead of baking ground beef with white rice inside a pepper, I used a mixture of pre-cooked, curry seasoned Jasmine rice and a black bean and corn salsa. In the salsa is made up of jalapeno, tomato, onion and chili seasonings and for an even crazier kick I've added natural creamy peanut butter to the curry rice. This dish? Completely vegan, vegetarian, gluten-free and sugar free. Stuff the warm filling into open and seeded green peppers, place a Parmesan and Rosemary seasoned tomato slice over top and place them in the oven.
I served each of my baked peppers with a side scoop of black bean curry rice and cooked the peppers until softened but not mushy.
Vegan Curry Peanut Butter Stuffed Peppers
(This Dish is Also Vegetarian, Gluten-Free and Sugar Free)
2-4 Large Green Peppers
2 Cups Cooked Jasmine Rice
1 Cup Corn
1 Cup Black Beans
1 Cup Black Bean and Corn Salsa
1 Teaspoon Curry Powder
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
2 Tablespoons Natural Creamy Peanut Butter
1 Vine Tomato, Thickly Sliced
1 Tablespoon Parmesan Cheese
1 Teaspoon Rosemary
Preheat oven to 350 degrees. Slice each green pepper at the top removing the lid and seeding peppers. Dice any salvageable green pepper that was sliced and add to rice mixture. In a large mixing bowl add cooked jasmine rice, corn, black beans, salsa and stir until completely mixed. Season rice with curry powder, chili powder and salt. Add creamy peanut butter and mix until completely spread throughout rice. Line entire deep baking dish or pan with a layer of foil and add peppers, sitting up right. Fill each pepper with rice packed and leveled off at the top of each pepper. Place a thick tomato slice over each filled pepper and sprinkle with Parmesan cheese and rosemary. Bake any remaining rice on the side. Place stuffed peppers into preheated oven for 45-50 minutes or until desired softness. Remove from oven and serve with black bean and corn curry rice.
(About 8 Servings)
(This Dish is Also Vegetarian, Gluten-Free and Sugar Free)
2-4 Large Green Peppers2 Cups Cooked Jasmine Rice
1 Cup Corn
1 Cup Black Beans
1 Cup Black Bean and Corn Salsa
1 Teaspoon Curry Powder
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
2 Tablespoons Natural Creamy Peanut Butter
1 Vine Tomato, Thickly Sliced
1 Tablespoon Parmesan Cheese
1 Teaspoon Rosemary
Preheat oven to 350 degrees. Slice each green pepper at the top removing the lid and seeding peppers. Dice any salvageable green pepper that was sliced and add to rice mixture. In a large mixing bowl add cooked jasmine rice, corn, black beans, salsa and stir until completely mixed. Season rice with curry powder, chili powder and salt. Add creamy peanut butter and mix until completely spread throughout rice. Line entire deep baking dish or pan with a layer of foil and add peppers, sitting up right. Fill each pepper with rice packed and leveled off at the top of each pepper. Place a thick tomato slice over each filled pepper and sprinkle with Parmesan cheese and rosemary. Bake any remaining rice on the side. Place stuffed peppers into preheated oven for 45-50 minutes or until desired softness. Remove from oven and serve with black bean and corn curry rice.
(About 8 Servings)
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