My mother and I have recently been on a health quick. Well, let me say this, in general we both eat pretty healthy, we are just trying not to purposely fall off the wagon at any given chance. LOL
For several years during my late teens and early twenties my mom was a vegetarian. However, once your one and only child goes to culinary school, it is hard to resist the temptations of their much improve skills. So needless to say, not only did she fall off of her vegetarian wagon, but with my help, we flipped it over, rolled it down a ditch and set it on fire…so we could grill! Ha!
Now that we have our insanity back, I decided to take her to a vegan restaurant for Mother’s Day. She had a few items off of the menu but I was inspired by one in particular. It was made of quinoa and black beans with tomatoes.
So I I decided to take the flavors of that dish and put it into something I thought that we all would enjoy. Quinoa stuffed bell peppers!
This recipe is made with chicken stock (off the wagon), but can easily be made vegetarian/vegan by switching out to veggie stock.
I must admit, these little babies are really tasty. I ate it with a side of avocado and a splash of fresh lime juice. Make it a meal and service it with your protein of choice.
You can download the recipe here.