Vegan Stuffed Peppers with Organic Stuffing and Alfalfa over Sauteed Greens

One of my customers wants to eat more organic and completely healthy so I love taking a classic meal and tweaking it to the customer’s needs.  Here’s my organic, vegan take on the classic stuffed peppers.


  • 3 Sweet Peppers (1 red, 1 orange, 1 yellow)
  • Organic Extra Virgin Olive Oil
  • 1 bag Organic Baby Spinach
  • 1 medium bunch Organic Kale
  • 1/2 bag Organic Herbed Stuffing
  • 6-8 Organic Mushrooms
  • 1 cup Organic Herbed Croutons
  • Salt & Pepper
  • 1 box Organic Vegetable Broth
  • 1 Large Organic Shallot


  • Cut peppers in half, remove the stem & seeds.
  • Wash, dry and place in a baking dish (cut side up).
  • Prepare stuffing according to the directions on the back of the package (using the organic vegetable broth).
  • Clean and slice the mushrooms & shallot and saute in olive oil with salt & pepper until tender.
  • Add mushrooms & shallots to the stuffing, mix gently and fill each pepper half with the stuffing.
  • Top with sprouts, drizzle with olive oil.
  • Add 1/4 cup of water to the dish, cover and bake for 15 minutes (or until peppers are softened but not mushy. They should hold their shape and support the filling).
  • Place Chopped kale and baby spinach in a medium pot.
  • Add 1/2 cup of water, drizzle with oil, add salt & pepper.
  • Cover and cook over medium heat until the kale has wilted, stirring occasionally.
  • Crush croutons into smaller chunks.

Plating: With tongs, take the sautéed greens from the pot and place in the center of the dish and sprinkle the crouton chunks over them.  Place a pepper on top and enjoy!


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