An easy One-Pot Cajun Pasta dinner recipe that’s allergy-free, gluten-free, and vegan! A healthy meatless dish filled with bell pepper, okra, tomatoes, and loads of flavorful spices and herbs all mixed together with your favorite pasta!
Simple and easy Cajun Stuffed Bell Peppers for a meatless weeknight meal. Stuffed with kidney beans, veggies, and flavorful spices, this gluten-free and vegan dish will be sure to warm the soul and fill the belly!
There has been a major lack in “dinner” recipe posts lately, so I am remedying that with these super simple and easy stuffed peppers! Stuffed peppers are on of those dishes that can fit any cuisine, craving, dietary need. Just throw in what you have or feel like having in a bowl, mix it up, and scoop it into some peppers, then bake. You really can’t mess them up!
I’m surprised I’ve never shared stuffed peppers here before. I’m pretty fond of them and have been since a very young age. One of the first (actually I think it was the first), recipes I ever made completely by myself, was a stuffed pepper recipe from Giada! (It has to be that one…but I didn’t use zucchini). The orzo, cheese, mint, and tomatoes, always in green bell peppers! My family loved them! Obviously, I haven’t made them in years (Celiac and the whole no dairy thing), but those peppers will always have my heart!
But these stuffed peppers are nice and allergy-friendly 😉 I’d say these are the perfect “Meatless Monday” meal! They’re hearty and healthy, totally plant-based. I love kidney beans just for the heartiness factor. They are such a substantial bean (but of course, if they aren’t cooked properly, you can die! Bean death is no good!) But, when they are cooked and lovely, they taste so good! I love their distinct taste and they really will please a meat lover in a plant-based meal!
So fill your belly up with these wonderful meatless Cajun peppers. So easy to make and an all-in-one main star to your dinner plate! Pair them with some rice or maybe even some plantains 😉
Cajun Stuffed Bell Peppers
Ingredients: (serves 4)
+ 1 15oz Can of Red Kidney Beans (no-salt added, rinsed and drained)
+ 1 15oz Can of Fire Roasted Diced Tomatoes (no-salt added)
+ 1 small (2.25ox) Can of Sliced Black Olives (drained and rinsed)
+ 3 Medium (about 1 1/2 Cups) of Chopped White Mushrooms
+ 1 Tsp Onion Powder
+ 1/2 Tsp Garlic Powder
+ 1/4 Tsp Cumin
+ 1/4 Tsp Black Pepper
+ 1/2 Tsp Sweet Paprika
+ 1 Tsp Dried Oregano
+ 1/2 Tsp Dried Marjoram
+ 2 TB Nutritional Yeast
+ 4 Large Bell Peppers
+ Preheat the oven to 375ºF.
+ In a large mixing bowl, combine the beans, tomatoes (with the juice), olives, mushrooms, and all the spices. Mix and mingle.
+ Wash and cut the tops of the peppers off. Then core out the seeds and white insides (I just use my hands).
+ Place these peppers in a baking pan with a bit of water (just to keep the bottoms moist). Then fill each pepper to the top with the filling.
+ Cover the pan lightly with foil and bake for 30 minutes. Uncover the peppers, and bake for another 10 minutes. Remove from the oven and serve!
Back to those first stuffed peppers I ever made. I have a funny story to tell. They called for lime zest, and since I was still navigating and learning my cooking skills, I did something….weird. Since I had no zester, I thought I would just “chop” up the lime peel super small and throw that in. So I did just that. Chopped up bits of the lime peel in to tiny squares and threw them in the filling.
This was the first time I ever made the peppers and my family loved them, but my dad mentioned that he’d rather have them with out lime next time. I didn’t know why, the lime juice gave it a great flavor, but he said he didn’t like the bits he was getting. Haha! So gross! From then on though, I never zested wrong 😉
Biting into pieces of lime peel is not very pleasant. But you don’t have to worry about zesting anything here! Seriously just open some cans and pour in some spices and bam, perfect peppers! Happy eating my friends!
So tell me:
+ Do you remember the first real recipe you ever made by yourself?
+ Favorite Food Network chef? Gotta go with my girl Rachel Ray! EVOO and her garbage bowl. She’s the best 😉 (30 minute meals that actually take way longer!)
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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