Stuffed Peppers ARE EASIER THAN YOU THINK! | Vegan Oil Free

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You might think stuffed bell peppers are a hassle, but they are really pretty easy! There's a couple tricks you can use to get them to be soft and delicious instead of raw and hard when they come out of the oven. I love these healthy vegan stuffed bell peppers because they're colorful and you can stuff them in so many ways. We did two oil-free versions: Mexican and Indian, and you can check out our recipes below!
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MEXICAN VERSION
4 bell peppers
3 cups cooked quinoa
1 can black beans
1 cup corn
1/2-2/3 cup salsa
1 tablespoon nutritional yeast
1.5 teaspoons chili powder
1-2 teaspoons cumin
1/2-1 teaspoon oregano
1.5 teaspoons garlic powder
6 mushrooms, chopped
pico to garnish
Preheat the oven to 350°.
Saute the mushrooms until tender and most of the water is cooked off.
In a large bowl, add the mushrooms, black beans, corn, salsa, quinoa,
and spices. Mix well and set aside.
Bring a large pot of water to a boil. To prepare the peppers, remove
the tops and seeds, and plunge into the boiling water for 3 minutes.
Remove and stuff with the stuffing mixture.
Cover and bake for 30 minutes.
Remove the cover and bake for another 15 minutes to brown the tops.
Add some pico and serve!
INDIAN VERSION
4 bell peppers
4 tomatoes
2 green chilis
4-5 garlic cloves
2” fresh ginger, peeled
1 teaspoon chili powder
1/4 teaspoon turmeric
2-3 teaspoons curry powder
1/2 teaspoon mango powder
(optional)
2 teaspoons coriander
1/4 teaspoon cumin seeds
2 cups cooked brown rice
4 potatoes, peeled & diced
1.5 cups frozen peas, thawed
cilantro to garnish
Preheat the oven to 350°.
Pre-boil the potatoes to soften them for about 5 minutes. Don't overcook them!
Prepare the sauce. Place the sauce ingredients in the blender and
blend until smooth, adding water if needed.
To prepare the filing, add the brown rice, drained pootatoes, peas, and
sauce to a large bowl. Mix well and set aside.
Bring a large pot of water to a boil. To prepare the peppers, remove
the tops and seeds, and plunge into the boiling water for 3 minutes.
Remove and stuff with the stuffing mixture.
Cover and bake for 30 minutes.
Remove the cover and bake for another 15 minutes to brown the tops.
Add some cilantro and serve!
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#vegan #healthy

[@dolores79]

I stopped worrying about getting peppers to stand up...Cut then vertically and stuff both sides...besides, more stuffing... 👍

[@GreenVegan816]

Great idea!

[@liannecombo3743]

That's how I do it too. Make a gravy with broth and tomatoe sauce and pour over all. I'm.new to Dylan, pretty funny guy and good.recipes too.

[@liannecombo3743]

Tomato

[@renaeselix5648]

Great idea!

[@chrystinak9867]

Brilliant!

[@peadarmacconnmhaigh4337]

Love your sense of humour and your style of presenting. Really love your easy, quick and simple recipes. The food ends up so nice. Thank you for encouraging me in the vegan lifestyle. The best change I ever made!

[@WellYourWorld]

Thank you! Happy to hear it!

[@MissLadyChakeitha]

Ive INSTANTLY fell in love with this guy! His charisma is so additive! I can't wait to make these!

[@lyndajane9870]

Looks great ! If you're only making a couple peppers they stay sitting upright well in a large muffin tin

[@alwayswfpb]

Looking for a vegan recipe for stuffed bell peppers at 4:40 am (major sleep issues since total knee replacement...ugh)...found THIS...going to make the Mexican version ... will use rice instead of quinoa...but pretty much everything else as posted. Thanks you TWO adorable people...soon to be THREE adorable people!

[@WellYourWorld]

Hi Nanc! Knee replacements are definitely a difficult recovery, but is well worth it in the end. I am glad you were able to find this recipe and I hope you enjoyed it. Thanks for watching and being such an amazing part of our community!

[@LaurenVacula]

alright well these look INSANE good!!! and getting that turmeric in 🔥

[@veeveeisallyouneed]

I am so glad that Well Your World exists. Everything you make is compliant for me to eat for breakfast, lunch and supper! I love it! Can't wait to make these.

[@fritzkristjanson]

Definitely going to give these a try

[@brendafarris7350]

Gotta make these!

[@starbright7415]

Going to be making these! Thanks for the great video.

[@needychick]

cant wait to try this!

[@blestcharlene]

Just finding you. You're humor makes the videos a million times better than other vids. This recipe looks Mmm-mazing! Nicely done. :)

[@WellYourWorld]

Well that’s nice of you to say! 😘

[@gailwebb1844]

You have encouraged me to start cooking without worrying about measuring seasoning. Have cooked this way before going vegan so will now do. I will create a crib sheet for various ethic seasonings and go for it. Thanks.

[@ritas5577]

Love your knife skills. Thanks for all you two do!

[@kellsterrrxox]

It's easy to see how much fun you two are having making these videos together - there were several moments where I couldn't help but burst out laughing! Thanks for sharing the blanching tip, will be giving these a go this weekend :D

[@charlenewagoner9523]

Looks good!

[@michelesarich5855]

Another fantastic video! So easy, and they look so very cool!!!!

[@heatherw8686]

Oh this is something I will definitely be making!! Looks amazing!!!!

[@WellYourWorld]

Hope you enjoy it Heather!

[@smallfootprint2961]

Thanks for creating a recipe out of your creations. Love trying your ideas, but it helps to start with the right amounts. These look yummy. Must try.

[@WellYourWorld]

Hope you like them Lynn. We put the numbers down below too.

[@smallfootprint2961]

@@WellYourWorld :-)

[@Amazongurl42]

I love your videos!! I have ordered you pizza sauce, salad dressings and cheese sauce! I love them all, especially the cheese sauce. It will be one item that's always in my home. Thanks!

[@Motivation-rc5cg]

Here we go.... Another awesome video, really I feel like I am learning to cook all over again, totally forgot to give this a try but now it’s like best of both worlds..... WELL YOUR WORLD... , Indian flavor my birth place and Mexican flavor that I find so close to my taste.... Thanks a bunch again!

[@JokerLurver]

This is so relatable 🤣

[@rosedegraaf993]

You’re entertaining, Dillon and your food demos are amazing! Where can I get a monster spoon?

[@WellYourWorld]

Here it is! amzn.to/3jX9ycZ Thank you!

[@valerieescabi6104]

❤️💖

[@sophiemoloney709]

These look great! I wish I could purchase your sauces, but I am in Australia! 😥

[@jackiegallagher2768]

Love me a stuffed pepper! Sometimes I cut them vertically and lay them on their sides.

[@Hellfire-vegan]

These look amazing! How long would you say these will keep in the fridge? I’m always really wary of storing cooked rice in dishes as you hear stories about hideous bacteria growing super fast.

[@619.DRIVER]

Freakin AWESOME!!! BTW...Love the sauces!!!!

[@WellYourWorld]

Thank you Jay!!

[@susieQ666]

always blanch people ...crunchy peppers only belong on a salad .in my lil opinion n taste buds...great video ... never thought of a curry stuffed pepper mmmmm 🤤

[@colombianmichi]

LMBO!!!! You are hilarious!

[@sharit7970]

These look REALLY good...thanks for sharing!

[@tabitharussell5567]

To use your bottled Indian Sauce for this recipe, how much do you recommend using, the whole bottle?

[@carolynlapota5495]

Thanks Dillion! His looks delish. I am in the market for a stainless steel skillet. Can you tell me your brand and/or what to look for in a skillet.? I have seen prices from $40 to $200. My budget won’t take the upper limit. I am not even sure I am making the right choice by picking stainless.

[@WellYourWorld]

I like Costco brand

[@carolynlapota5495]

@@WellYourWorld thank you, Dillion for taking the time to answer me. I shared this video with two people not in this group who are just getting started. I appreciate all your work for us.

[@carrie7610]

I love quinoa but always end up with grit as I am chewing off and during the meal and stopped eating it. I have tried different brands as well as organic brands. Does anyone else have this problem and what can you do about it, worried I could break a tooth or something.

[@WellYourWorld]

I think it is a matter of preference. Try the rice or any other starch you like best. I hope you enjoy!

[@suepatrick4214]

Hi Dillion, what brand of nutritional yeast do you use?

[@WellYourWorld]

There will be a new Well Your World brand of non-fortified nutritional yeast for sale in just 2-3 more weeks!

[@caroline61804]

wonderful. but it cook em in the instant pot streamed. uses less electricity

[@bb0123]

Yayyyy!!!! 🤸‍♀️💃👈 my happy dance. I was going to ask you how u make ur stuffed peppers and VOILA here it is Since im deleting fake vegan meat- shhh 🤫🤦‍♀️ This is a greeeat video I would eat alot and i do mean alot of stuffed peppers But goin forward im gna give ur recipes a go Thanks again!! 🙋‍♀️ Debi in California

[@WellYourWorld]

Enjoy Debi!!!

[@hyevoltage]

I've been meaning to attempt a WFPB version of Armenian stuffed peppers and stuffed grape leaves, but I think my mom would slap me for leaving out the olive oil.

[@i.e.presents638]

hyevoltage She can slap you all she wants because you are going to be thriving for a LOOONG time

[@tammygraham6416]

Looks delish, but how much mushrooms? They're not on the ingredient list.

[@marilynmartino4245]

Eyes stinging from onions!? Place a bite or two in your mouth while you prep. Wala! Or I you still have eye reactions put your head in your freezer and blink blink blink! Both work. And no wiping eyes! That makes it worse! Love your videos and recipes. Keep em coming!!

[@marilynmartino4245]

A bite or two of bread! The bread absorbs the onion!

[@tanyamaiden3439]

Them stuff vegan bell peppers cause you to get robbed for your goodness!!@ lol