Remember the idea behind Meatless Monday is to start the week off with a focus on health and awareness of the impact our meat consumption is having on the environment. So, if you do not have time to cook the recipe, choose from our directory listing of Chicago Vegan and Vegetarian Restaurants.
2 Large yellow peppers
1 Cup of quinoa
1 and 3/4 cups of water
2 Green onions
2 Cloves of garlic
2 Teaspoons of capers
4 Teaspoons of olive oil
Salt and pepper to taste
Preheat the oven at 350.
Add the quinoa and water to a saucepan. Bring to a boil, reduce heat, cover and cook for approximately 20 minutes. Reserve. Chop finely the garlic, tomato and onion. Put 2 teaspoons of the olive oil in a saucepan and sauté the garlic, tomato and onion for about 5 minutes. Add the capers to the mix at the end. Once the vegetables are cooked, mix in with the quinoa and add salt and pepper to taste.
Cut the top of the peppers and take out the seeds. Stuff them with the quinoa and place them into a slightly oiled cooking sheet. Add one teaspoon of olive oil on top of the peppers and cook for about 20 minutes or until the peppers turn slightly golden.
Let the peppers cool and enjoy this easy vegan recipe as a side dish.
And don’t forget to spread the word in Chicago about Meatless Monday.
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