Stuffed Peppers Vegan Style (gluten free)
Ingredients
- 15 oz. can black beans, drained and rinsed
- 2 cloves garlic, minced
- 3 bell peppers
- 1 oz. Jalapeno Jack cheese, grated
- 1 oz. light cheddar cheese, grated
- 1 1/2 tsp. cumin
- 1 tsp. cilantro
- 1 c. corn
- 1/4 c. water
- 1 c. cooked rice
- nonstick cooking spray
- 1/2 c. onions, finely chopped
Directions
Note: This recipe is especially for those with a gluten-free diet.
Preheat oven to 350 degrees.
Spray 9″ x 13″ pan with nonstick cooking spray. Cut peppers in half lengthwise and remove seeds.
Combine remaining ingredients minus cheese. Fill peppers with bean mixture until half full and place in pan.
Pour 1/4 cup water in bottom of pan.
Cover with foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Zucchini Brownies
Zucchini Brownies
recipe compliments of www.deabellajewelry.com
Ingredients
- 1/3 cup mini chocolate chips
- 1/4 cup pitted prune puree
- 1/3 cup chopped walnuts
- 1/3 cup unsweetened cocoa
- 2 cups grated zucchini squeeze out liquid
- 1 1/2 tsp baking soda
- 3/4 cup brown sugar
- 1/4 cup ground flax seed
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup sugar or rapadura
- 2 eggs( organic)
- 2 teaspoons vanilla extract
- 1/4 cup extra light olive oil
Directions
In a medium bowl mix flour, ground flax, cocoa and baking soda set aside.
Combine eggs, oil, prunes and vanilla with a wire whisk.
Add sugars to egg mixture and mix well.
Stir in dry ingredients, then fold in the zucchini until well blended, do not over mix.
*add mini chocolate chips and walnuts.
Spread batter into a 9×13 inch pan.
Bake at 350 for 18-22 minutes until toothpick comes out clean.