Stuffing things is fun!
It’s somehow very rewarding to encapsulate your dinner into a tidy little package. Or into a pepper, whatever. And it’s even better when there’s cornbread involved because seriously, when does cornbread NOT make things better?! Right, never, that’s what I thought.
But ick. Why do I always end up making things like this when it’s disgustingly hot outside? It’s like I’m hardwired to automatically want things that require baking as soon as it gets above 90. Because heating your oven to 425 on a day when it’s still over ninety after 5 pm is SUCH a great idea… not. I just love opening the oven door to be subjected to a massive blast of heat… not to mention sticking my face anywhere near it to check and see if things are done.
Ughhhh. Is it fall yet? Because I have an abundance of winter squashes that snuck into our garden and I need to use them. And they usually rudely require ovens. Or at least sometimes. But it’s also too hot for soup and I sadly don’t have an immersion blender (anyone have an extra they want to chuck my way? Anyone? Anyone? … Bueller?) which makes soup making messy.
Okay. Enough whining because I can’t do anything about the weather and these stuffed peppers were delicious!! Easy and healthy too, so obviously they should go at the top of your to-make list immediately. Maybe just wait until it’s not ninety in the shade…
Apparently I love veggies. Who knew?! I “discovered” this after I chopped up a metric ton very meticulously… there was a massive pile of greens in there too (natch) that didn’t make it into the picture (sneaky little suckers).
Bean and Green Stuffed Peppers with Cornbread
Serves 3, with leftover bean/green mixture and cornbread (mostly because I looooove leftovers). Recipe from… the inside of my slightly disorderly brain! The cornbread is my favorite recipe—SO FREAKING GOOD. A little crumbly but properly hydrated (we know how I hate the ‘m’ word), and slightly sweet. So delicious combined with the beans and greens, and crammed inside a pepper. Vegan, full o’ veggies, refined sugar free, and whole grain. Wheeee!
- 3 largeish bell peppers, de-seeded
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 3-4 c mixed greens (I used spinach, chard, kale)
- 1 zucchini, finely diced
- bell pepper remnants from around the stems (waste not, want not!)
- a handful of mushrooms, finely diced
- a pinch of nutritional yeast
- ~1 tbsp tahini
- salt and pepper to taste
- olive oil
For cornbread [lightly adapted from this bomb recipe, at Eat Well, Party Hard, here!] [refined sugar free, vegan]
- 1 c cornmeal*
- 1 c whole wheat pastry flour*
- 1 tbsp baking powder
- 3/4 tsp sea salt
- 2 flax eggs (2 tbsp ground flax+6 tbsp water)*
- 1/4 c coconut oil, melted*
- 1/6 c maple syrup (1/4 if you like a sweeter bread)*
- 1 c non-dairy milk (I use rice milk usually)*
For the peppers, bring a large pot of water to a boil. Once boiling, drop in peppers and cook until they’re soft, about 10-15 minutes. Remove from water and place in a casserole dish, and set aside.
For the cornbread: Make flax eggs and set aside. In a large bowl, whisk together dry ingredients. In a smaller bowl, combine melted coconut oil, maple syrup, and rice milk. Add wet into dry, stir in flax eggs, and mix until just combined. Set batter aside temporarily.
Preheat oven to 425.
In a largeish sauté pan, heat a glug of olive oil over medium, and add diced zucchini, bell pepper remnants, and mushrooms. Sauté for a few minutes, then add greens and continue to let them cook (you may need to cover the pan to let the greens reduce in size a bit). Add more olive oil if needed. Stir in both types of beans, then nutritional yeast, tahini, and salt and pepper to taste. Let cook over low for 5-10 minutes, enough to let the oven finish preheating.
Fill the cooked peppers about 3/4 of the way with the bean mixture, then top with a layer of cornbread batter. I had leftover cornbread batter, so I baked it separately into my two 6″ cake pans. Use whatever pan you have on hand, or else bake it on top of the remaining beans (sans peppers). I let my peppers go for 17 minutes, until a tester came out clean from the cornbread layer. The cornbread usually bakes for 15 minutes in a dark pan, but these went a bit shorter as they were smaller volume. Test as you go! Mine took about 10-15 minutes total, as I put them in with the peppers at first.