Post by Paige Murtaugh
The evil voice in the back of my head, who relishes self-sabotage, tells me that it’s perfectly fine to indulge a little bit when guests are in town for the week. The voice says it’s all good, that calories don’t count when out having fun, and to go ahead and order a burger with two orders of fries at 1am after a night of drinking. When I find myself buying bagged rotisserie chicken from Ralph’s, I know it’s time for a personal intervention. Seriously, that questionable “chicken” tastes as if it has been sitting in the trunk of a car for three weeks with a nice flavor profile of rubbery sand.
After the week of treating my body like a human garbage disposal, I had to get back in the kitchen and cook up some veggies! Don’t get me wrong, indulgence is a wonderful part of life, but there comes a point where I start to feel like crap from over-indulging and begin to crave plant-based meals. My first recipe after my human moment of falling off the mindful eating wagon was some hearty, colorful, nutrient PACKED summer stuffed bell peppers! These bad boys are super filling and vegan to boot.
Adapted from Thug Kitchen
- 1 cup rice
- 2 cups veggie stock or water
- 15oz can of white beans
- 2 bell peppers (red, orange, or yellow)
- 1 carrot – chopped
- 1 zucchini – chopped
- 1/2 onion – diced
- 1 large tomato – diced
- 1/2 lemon – juiced
- 3 cloves garlic – 2 minced, one whole
- 1 avocado – to serve
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chilli pepper
- 1 teaspoon cayenne (if you like it hot)
- 1 tablespoon red wine vinegar (sub other vinegar)
- salt/pepper to taste
- Preheat oven to 375 degrees F
- Cook rice according to package directions. I used a wild rice mix from Whole Foods(whole paycheck). In a medium pot, heat 2 cups of veggie stock (or water) to a boil, stir in rice, then cover and lower to a simmer for about 30min. The rice is done once all the liquid is absorbed.
- Now would be a good time to prep your veggies and measure out the spices while the rice is cooking. *Set 1 clove of garlic and 2 tablespoons of onion to the side for the bean puree*. Once everything is in its place, heat 1 tablespoon olive oil in a large pot over medium heat and stir in the diced onion. Add a pinch of salt and cook for about 4-5 minutes or until the onions are translucent. Then toss in the minced garlic, zucchini, carrot, oregano, thyme, chili pepper, cayenne, and black pepper. Stir until the veggies are evenly coated with the spices and sauté for 2 minutes.
- Remove the pot of veggies from heat and add in the diced tomato, red wine vinegar, and juice of lemon. Mix it all up and add salt/pepper to your preference.
- To make the bean purée, combine the white beans, 1 tablespoon olive oil, 1 teaspoon water, 1 whole garlic clove, 2 tablespoons of onion from earlier, and black pepper in a food processor and blend until smooth. Set your purée aside for the moment.
- Line a baking sheet with parchment paper, tin foil, or whatever non-stick method you like to do with your oven pans. Cut the bell peppers in half, scrape out the seeds, and place on the baking sheet. Spread some spoonfuls of the bean purée into each pepper to coat the inside walls. Then begin to spoon the rice mixture into each pepper. I like to pack them to the point of combustion, but to each his own.
- Pop ’em in the oven for 40 minutes and serve with a nice slice of avocado, or twelve.