There’s nothing more satisfying than using every last bit of produce in your refrigerator. Interestingly, the mini sweet peppers were originally purchased for the portobello pizzas, which lead to the stuffed mini peppers, and left the refrigerator with excess bean mixture and quinoa. The circle of meals. While the bean mixture isn’t bad over quinoa, but we have something more creative in mind.
Ingredients: Leftover bean mixture (Lima beans, kidney beans, red onion, tomato paste, balsamic vinegar), quinoa (about 1/2 of a cup was leftover), flax seed
Directions: Soak 1 tablespoon of flax seed in about 2 tablespoons of water and let sit for 10 mins. Combine quinoa, bean mixture and flax once soaked. A little bit of whole wheat flour was thrown in to absorb some moisture.
Make into small balls on cooking sheet. Cheese was added to these, but it’s not required for structure. The flax seed acts well as a binding agent. Bake for only about 10 mins or so. Afterall, there’s no meat that you need to worry about cooking thoroughly.
These came out great and required very little time to prepare. And their taste will convince even the heartiest of meat eaters.
You gotta love a finger food. Quick, easy, and gone in a second. Problem is, most of them are starchy, fat laden and have spent way too much time in someone’s freezer. But these mini stuffed peppers are nutrient rich and pack the protein, even with being veggie based.
Ingredients: Bag of mini sweet peppers, 1 can of kidney beans, half can of Lima beans (combination of any beans will work), 3 tablespoons of tomato paste, quarter of diced red onion, balsamic vinegar, shredded mozzarella cheese (if desired).
Directions: Slice tops off of mini peppers. Bake at 350 for only about 10 mins. Let cool afterward.
In a bowl, mix together all beans, onion, tomato paste, balsamic vinegar, and any seasonings desired (onion powder, garlic powder, red pepper, and salt were used here). Taste the mixture and make sure to balance the amount of vinegar to tomato paste neutralize the sweetness of the tomato paste. Now, this recipe is vegan (it’s good to give your body a break from digesting animal proteins every now and again), but ground beef or chicken will work also.
Pack a bit of the bean mixture into each pepper. Top off with the mozzarella cheese if not keeping vegan.
These are excellent as an appetizer if entertaining healthy guests or can be a meal with rice or quinoa.