I got this recipe from the Vegan Planet cookbook. I purchased a red, green, yellow, and orange pepper for the recipe and it looked so pretty! Each pepper was cleaned, boiled for 5 minutes and stuffed with a combo of chili con soja (store bought), vegan cheddar cheese (smoked cheddar Sheese), and pre-cooked quinoa (the recipe calls for rice but I had a lot of rice last night). The sauce is tomato sauce (the recipe calls for tomato juice), apple cider vinegar, brown sugar, and mexican chili powder. This is poured around the stuffed peppers. It is all baked at 350 for about 30 minutes. I then sprinkled chives on top.
John made a salad to go with which consisted of mixed greens, beets, avocado, balsamic and olive oil dressing.
It all came together quickly and was such a fantastic combination of flavors. I don't use this cookbook much, but want to start. The author, Robin Robertson, has a cool blog here.
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