Plant Based Stuffed Peppers with Chef Karen - A Winning Dinner for Pro Athletes
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- Опубликовано: 11 июн 2023
- Vegan Stuffed Red Peppers
Chef Karen P Johnson MS, RDN, LD
Ingredients:
6 peppers, tops cut off and seeded
2 cups cooked quinoa
2 cloves garlic, minced
1 large shallot, thinly sliced
1 1⁄2 cups finely chopped broccolini
1⁄2 bunch kale, washed, stems removed, and finely chopped
1⁄2 cup walnut parmesan (Method in note)
1-15 oz can diced tomatoes
1⁄2 cup Kalamata olives, pitted and sliced
1 generous handful fresh chopped parsley and basil, plus more for garnish
Method:
1. Preheat oven to 350°.
2. Place peppers open side down in an oven safe pan and fill with 2 inches of water. Place in oven for
40 minutes until peppers are tender.
3. While peppers are cooking, prepare filling.
4. Cook 1 cup quinoa according to package directions.
5. Heat large sauté pan over medium-low heat. When pan is hot add shallots and cook until
translucent, about 2-3 minutes. Add garlic and broccolini and continue to cook until broccolini is
tender, about another 3-5 minutes.
6. When broccolini is tender, add the cooked quinoa, walnut parmesan, diced tomatoes, olives, and
herbs. Stir to combine.
7. When peppers are tender, remove from oven and stuff with filling. Drain water from cooking pan
and return filled peppers to pan.
8. Cook for an additional 30 minutes.
Note:
Walnut Parmesan
2 cups raw walnuts
2 cloves garlic, minced
1 tsp salt
1⁄4 cup nutritional yeast
Method
1. Place all ingredients in the bowl of a food processor and process until crumble consistency.
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Thank you so much for another delicious recipe! Stuffed peppers with onions, tomatoes, rice and herbs are a classic dish in Greece and everybody loves it, but I will surely try your version with quinoa as well 🙂
I'm going to try this with diced mushrooms, onions, mixed peppers and cauliflower rice with vegetable stock ...and seasoned to my liking...
Just went plant June 7th thank you for all the inspiration. I had to buy another mini fridge since we live tiny and it’s all worked out. Love this video 😊❤ Oooo…and my Nama juicer is coming today 🥕🥒🍎
I love it when this Chef joins Ann & Jane!
I wish I was there to eat this with you guys. I love every ingredient including the olives (❤ you Jane). I have to make this recipe
This recipe looks amazing! And the food photography in this vide was beautiful! 😋
I just made the veggie burgers a few days ago. THEY ARE FANTASTIC!!!! I will definately be making these too! Thanks Chef Karen!
That was a fun time! This recipe looked so good, it made my mouth water. lol. Looking forward to the spring roll video, and more Chef Karen. Love her!
Amazing! Thank you ladies ❤
A great looking dish filled with lots of flavor! 😋
This was an amazing mouthwatering recipe and Karen is just amazing . Thank you al very much ☺️😋😋
Thank you wonderful ladies! This was a fun video and I can hardly wait to make these 😋!
Cannot wait to try this!! Love your new cookbook too ❤ thanks ☀️
That looks delicious. I am going to have to try this recipe this weekend.
I'm so excited to try this recipe. I have been waiting for another video with Chef Karen! I make her pro athlete burgers all the time!! 😊
Made these today, they are lovely. Thank you. For another great recipe.x
Looks great!🕊
Love you girls!!! Definitly gonna try this one!
I absolutely loved the burgers from Karen…I can’t wait to give these peppers a try!
Those veggie burgers were so amazing! I can't wait to try these peppers
I made it and it was delicious!,, thanks 🎉
OMG mouthwatering!! Thank you!🌼
Great episode and bring Karen back. She’s great. 🥰
Oh my goodness! These peppers look AMAZING!! I cannot wait to try these! Ricki
Just made these yesterday and they were ABSOLUTELY delicious!! Thank you for sharing incredible WFPB recipes! Love this channel!
Awesome. Unbelievable and excellent presentation as usual.
I need to try this one, YUM. Old school the ground meat and rice mixture was raw and went into a raw pepper so it did cook for a long time. But even then most people wouldn't eat the pepper part of the meal. That's my memory anyway. Thanks
In the past I used a recipe with red peppers and quinoa, diced tomatoes and spices in a crockpot for 8 hours. This has a lot more greens and takes a lot less time. Looking forward to it, thank Karen, Jane and Ann
This is again a wonderful recepie sooooo easy and healthy...made by 3 lovely ladies 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
Walnut parm. What a neat idea!
I remember loving stuffed peppers :D thank you for reminding me that they exist :) seems like a wonderful way to make them! Thank you for sharing
I've stuffed them with mashed potatoes!
Oh Yum!!!! I simply must try this recipe, it sound’s scrumptious!
These look so good! Yum!
Yumm! I can't wait to make this :)
Oooo steam them first!!! Great idea to not over cook the goodies inside.
Yum! I would put them on the grill instead of the 2nd round in the oven. Thanks ladies!!
The stuffed peppers recipe is my new go to for stuffed peppers! I love the Kalamata olives I there(sorry not sorry Jane) and I think I might sprinkle some capers in too next time!
Muscle down that olive, Jane!! 😂 Hahahaaa! Thanks ladies for another fabulous recipe & inspiration! Great job! ♥️
Love your stripping technique for kale. So easy!
you could stuff eggplant, yellow squash, zucchini squash, etc with the extra
Yummy
Another fun & fabulous video full of glorious looking food.
Thanks Wade, Karen Jane & Ann!
It's so enticing, I CAN smell & taste it through the screen😂
off to the shop for Red peppers!
Could you split the peppers in half (top to bottom) so they lie flat? More stuffing???
They look delicious. Bea
Love love olives it's in my blood to love real olives with pits
I guess you could use other sweet peppers too right? . Thanks for this video and thanks to Karen for bringing this mouth watering recipes
🌱🕊💚👏👏👏Stunning! Gonna make these w/ Esselstyn mashed potatoes, plus y’all’s mushroom gravy, corn muffins, and your lightening salad for a royal feast!
My mom and I both like the peppers crunchy, so no precooking. They soften enough and brown nicely when they aren't precooked. :) Plus it's easier to stuff the peppers when they aren't all wilted.
true!
I never saw Broccholini in Berlin, but as we always follow your footsteps, I will soon.😁This recipe looks extraordinary delicious. Some people can taste much more bitter taste. Maybe that is why you don‘t like olives. The best ones are ripe Kalamata olives. I love their taste. I want to eat my notebook .😵💫I wonder if Karen will write a cookbook later.
Yes! Kalamata olives are the best! 👏👏👏🌱💚🕊
Beautiful is right thank you for a healthy stuffed pepper can I make pine nut nutritional yeast garlic pesto to put in mix???
Anne I don't like olives either. I avoid them at any cost😂😊
I always made stuffed peppers with raw peppers. They are delish and much easier to fill up.
Hello! 😊 The eggplant sounds good. Is the stuffed peppers recipe at the eggplant video? Crossing my fingers and hope it is...over I go to that video. That broccolini in this video looks so good! The BEST pepper stuffing I have seen! Yummy!
Its posted now in the description! Sorry about the mix up!
@@JaneEsselstyn My point of view is - you run a wonderful channel. I love following the recipes out of the books, writing notes in the margins of the cookbooks from your cooking the recipes online. AND, when you post new recipes from a new book --- I know if I just have to have it! LOL. I even sent my friend the Woman-Warrior one. :) (Sorry, shortened it). You do such a good job, one mess up of all your well thought out videos, (and the work that must go behind them! ), well, it's just quaint and cute. We all are human too! I so enjoy your Mom and yourself, your guests and family guests on your channel. Us retired women...well, it is nice we are being heard, too. :)
P.S. I already tried the walnut parm. Used garlic granules, my omnivore hubby isn't into raw garlic. The magic kicks in when the vegan parm is sprinkled on the food. Wow! So simple. Thank-you. Because of your video, I realized why using my nutri-bullet or blender for making other versions of vegan parm with nuts wasn't working. My vegan parm without fail gets too moist, and clumps up. So, I used my mini food processor, made half a recipe, and SUCCESS. ALL thanks to seeing your video. I could see on the video with my own eyes how yours wasn't clumping up. My omnivore hubby does enjoy your recipes. He even helped me search HIGH and LOW when I posted the comment above for my Woman Warrior cookbook. So sweet. (I wanted to see if on the off chance the recipe was there.) Your blueberry dessert, is it a crumble or crisp, he LOVES, btw. Tell your camera crew I think they are fantastic and do a great job! Hugs all around!
Amazing recipe! Can you use mushrooms for a more meaty texture. Is this available to print?
Bake at what temp and for how long to finish these?
In the UK, we know your "brocollini" as tenderstem broccoli, or just simply "tenderstem"
Thank you ladies - I know what I'm making for tea tonight now 😃
How was the red pepper cut? Lengthwise or crosswise?
From my iPhone, I cannot copy and paste the recipe in order to print. Hopefully, I can from my laptop. These look delicious!
Quinoa tabouli, or stuffed grape leaves healthy
Does Karen have any books out?
How can I print off this recipe?
I like Chef Karen.... the name Karen always makes me laugh now because of the "Karen" reference in pop culture
Will you be posting the stuffed pepper recipe? Looks amazing!!! Thanks so much for this yummy recipe and the entertaining video!! Please have Karen back! 🥰
Its posted now in the description! Sorry about the wait!
@@JaneEsselstyn Thank you!
Every household in Cyprus has those knives 😂
Green salad stuffed peppers
Serve over a bed of arugula.
Did I miss what she did with the "pesto" after she made it?
The recipe is for eggplant and the video is for stuffed peppers???
Its posted now in the description! Sorry about the mix up!
You can probably use the same *recipe* but replace the bell peppers with eggplant. It could work by taking some of the fruit out and add it to the pan and cook every thing.
Some little mixup, but it gave me an idea. How about using sliced eggplant to roll the filling up. The slices could be made in the oven with a little Miso on top or with Teriyakisauce. Well, I have to try this out sometime. One could also use large raw tomatos for the filling and use the leftovers for tomatosauce.
Olive tempenade
Poor Jane…but I like it.
“ Jane eat the olive it won’t hurt you”
If we get our bad colesteral from meat eggs and dairy. where do we get our good colesterol from?
our bodies make it!
There is no rice b st is qinoa
I feel like Karen might be a reincarnation of Gilda Radner......I am in love.
Jane, are you 6? LOL. Eat your olive!
Like watching your online cooking but why do you mispronounce the English word 'HERBS' as 'herbes' in the French way with no aspirated 'H'? Is this trying to emulate French cuisine or some other kind of pronunciation snobbery? I thought Americans spoke the English language like Australians, New Zealanders and the British!
🌸🖤🫂✝️ i’m still laughing I was made to get green peppers definitely not my first choice! I’d still be left holding the red peppers!
I found a different filling recipe and I’m so excited to try it out! this week!!!