Stuffed Bell Peppers

Inspired by a few different recipes and some personal favorites, I created this recipe! So tasty.

Bell peppers, tomatoes, jícama, onion, mushrooms, tomatillos, carrot, spinach, cilantro, (not in photo: corn, olives, quinoa)

I prepared everything; finely chopped carrot.

Chopped onion.
mushrooms.
Spinach.
¡Jícama! ¡Me encanta!

Chopped.
I used canned (ALWAYS ORGANIC, the majority of us corn is genetically modified, eek) corn and olives.

Cilantro.
Take the tomatillos, with husk, and roast them for about 5 minutes (maybe 7) at 450 degrees.

In the mean time, start cookin'! In a medium sauce pan, heat the oil and add the onions, carrots, and mushrooms. For about 5 minutes. Stir periodically.

Between stirrings, mash cilantro.

After five or so minutes pass, add spinach, garlic, and some turmeric.

In the mean time, prepare tomatillos. Remove husks and wash.

thin, quartered slices.

After the spinach is good and ready, add the jícama, corn (I only used half of what I planned on using), and olives (keep some set aside for garnish). Also, add quinoa and water.

Bring to a boil, add tomatillo and cilantro, cover, and reduce heat to simmer. Cook until water is mostly gone.

Dice tomato & thinly slice tomato.

Once water is gone, remove from heat, add diced tomatoes, keep covered for 5 or so minutes and then fluff/stir.

During those 5 minutes, cut peppers in half. Put on pan & pour some water on bottom of pan.

Stuff those peppers!

Cook at about 350 degrees for 25-30 minutes covered with foil. After time has passed, add tomato slices, olives, and your cheese, if you so desire. I hadn't ever tried Daiya vegan cheese, but I read it was plant based and the best, so first time for everything! Bake for another 5-10 minutes (until cheese is melted).

Put some avocado on it and it's done and delicious! And for the record, the Daiya cheese was pretty fabulous.