First Meatless Monday, I Mean Tuesday, is a Success

One of my goals this year is to eat vegetarian at least one time a week. When I shared this with my sister, she suggested Meatless Mondays, which is what her family does. I figured it was catchy enough and I would give it a try. This also helps me with another goal-to try a new recipe each week. I've been searching Pinterest and blogs friends have suggested for yummy looking vegetarian recipes and have found several. I'm super pumped to make them all. 


I found the following recipe for "chili" stuffed peppers on Fat Free Vegan Kitchen and was anxious to make this my first recipe for Meatless Monday. However, yesterday I was too full from my late lunch with my sister that Tanner and I decided to postpone dinner to tonight. I again followed the recipe as stated on Fat Free Vegan Kitchen, except I added cumin to the mix. I absolutely love cumin and look for anytime to add this spice to anything. This recipe was a huge hit at 7907, causing Tanner to even go back for more! This is definitely a recipe I'll be making again, after I try all the other tasty vegetarian recipes I've already found.


Chili-Stuffed Peppers 


Ingredients:

• 1 medium onion, chopped fine
• 1 large portabello mushroom, diced
• 1 jalapeño pepper, minced (or more to taste)
• 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
• 1 1/2 cup corn kernels, fresh or frozen
• 1 15-ounce can can fire-roasted tomatoes (I used tomatoes and green chilies instead)
• 1 teaspoon smoked paprika
• 1 1/2 teaspoon chili powder* (or more, to taste)
• 1 teaspoon salt
• 5 red bell peppers
• 2 green onions, thinly sliced

Ingredients

1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
3. Preheat oven to 400F.
4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
5. Sprinkle each pepper with sliced green onions and serve hot.

Finished Product:

We didn't quite have these as vegan peppers...we added sour cream and cheese to the top of these and it made them oh so delicious! Definitely a must if you aren't looking for a vegan version.