Apologies for no new recipe last week! My amazing mom came to visit from home, and we spent a week and a half travelling in Italy and then back in Germany! We had the best time, and ate so much delicious food. If you ever travel to Italy, let me tell you, there is absolutely NO shame in eating gelato for breakfast, lunch, dinner, and every meal in between. It’s just so easily accessible, so cheap, and so so delicious…no excuses. I even found a spirulina gelato!
First of all, a couple of foodie travel tips for where we travelled:
1. We obviously had to hit up my favourite vegan spot in Berlin, The Bowl, which I have talked about in a previous post! Mom had the California bowl, and I couldn’t say no to the curry Buddha bowl.
2. We also found this adorable spot for breakfast one morning, right by our airbnb! Kauf Dich Glücklich Café & Mode is also a clothing store in Germany, but the café was so cute, had a huge selection of waffles, amazing décor, and just a great overall vibe! Definitely recommend!
3. We popped into B-Juice one morning in Berlin! What better way to get a ton of nutrients while travelling! They had a huge selection of juices, and some homemade energy bites, which were also delicious!
4. One of my two favourite restaurants in Venice was a lucky find for us, right by our hotel! Osteria Nono Risorto had a really authentic Italian vibe, not to mention delicious pizza.
5. If you’ve ever been to Venice, you will know how touristy it can be…so we spent some time away from the main square, and had lunch at, you guessed it, another pizzeria! Al Profeta was tucked away in the Dorsoduro district of Venice, but it didn’t disappoint. We had a veggie and ricotta pizza, I’m still craving it today!
6. Being an island, Venice is known for the delicious fish, so we decided to have one ‘fancier’ dinner out at Algiubagio, and man oh man was it good. I had the Filetto di branzino, a seabass fillet with a delicious tomato cream sauce! We also had bellinis here, which were invented in Venice (fun fact), so you just have to get one if you go!
Anyways, now that I’m done waking up my taste buds by reliving all of the delicious food we ate, let’s get to this weeks recipe! These vegan stuffed peppers are a common recipe for us, a great #meatlessmonday option, and are pretty quick and easy to whip up! I find stuffed peppers can often get dry, depending on what is in them, so I made sure to make the filling so it doesn’t dry out while cooking!
The quinoa and kidney beans are where you will get your protein from in these peppers, so no worries about whether this vegetarian meal will ‘fill you up’…(something I hear all too often from my boyfriend…).
Prep and cook time: 1 hour
4-5 large bell peppers, cut in half, seeds removed
1 cup quinoa, uncooked
2 ¼ cup vegetable stock or water
1 small sweet potato, cut into bite-sized pieces
3 cloves garlic, minced
2 tablespoons olive oil
½ cup corn
1 can kidney beans, rinsed and drained
1 can crushed tomatoes
1 tsp chili powder
¼-½ tsp chili flakes
Juice of 1 lime
2-3 green onions for garnish
Salt and pepper
1. In a large pot, add the quinoa, vegetable stock/water, and sweet potato. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
2. While the quinoa and sweet potatoes are cooking, preheat the oven to 350°. Cover the bottom of a 9×13 pan with olive oil and the minced garlic. Place the halved peppers in the pan to prepare for filling!
3. To prepare the avocado topping, combine the avocado, lime juice, salt and pepper to taste in a large bowl. Mash using a potato masher or fork. Set aside.
4. Once the quinoa and sweet potatoes are cooked, add in the corn, beans, crushed tomatoes, chili powder, and chili flakes and mix well. Season with salt and pepper if desired.
5. Generously fill each pepper half with the quinoa filling.
6. Cover with aluminium foil and bake for 25 minutes, then uncover and bake for 15-20 more minutes.
7. Remove from oven and garnish generously with the mashed avocado and green onion.
**Some people may prefer the peppers a little bit softer! If this is the case, simply cook them covered for an extra 15 minutes!