Episode 17 - Stuffed Bell Peppers

wellyourworld.com

Bessie

subheading: LINKS & DETAILS & RECIPES:

subheading: All of the kitchen gear I use in the show (as well as my favorite books etc.) can be found at:

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subheading: RECIPE AMOUNTS:

subheading: Mexican Version:

1 cup - quinoa (measured dry before cooking)

1 14.5oz can (1.5 cups) - cooked black beans (rinsed and drained)

1 cup - frozen corn (thawed or whatever)

½ to ⅔ cup - salsa

1 Tablespoon - nutritional yeast

1.5 teaspoons - chili powder (optional)

1 to 2 teaspoons - cumin

0.5 to 1 teaspoon - dried oregano

1.5 teaspoons - granulated garlic

½ pound (~6 medium) - mushrooms, chopped

pico to top

subheading: Indian Version:

4 - medium tomatoes

2 - green chilis

4 to 5 - cloves garlic

2″ - chunk of fresh ginger, peeled

1 teaspoon - chili powder (optional)

¼ teaspoon - turmeric

2 to 3 teaspoons - curry powder

½ teaspoon - mango powder (optional)

pinch - asafetida (optional)

2 teaspoons - coriander

¼ teaspoon - cumin seeds (ground is good too)

2 cups - brown rice (measured cooked, not dry)

4 - potatoes, peeled & diced

1.5 cups - frozen peas, thawed

cilantro to top

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