Mom’s Stuffed Peppers

Let me just say, as far as comfort food goes… I love stuffed peppers! They are very easy to make vegan, and I’ve stuffed them with all types of fillings made from ingredients like beans, tofu, lentils, rice and veggies. But back when I was growing up, my Mom would make them the traditional way, stuffed with ground meat and rice. As much as I’m not a huge fan of faux meats, I really enjoy some of the Beyond Meat products, including their Beefy Crumbles (found in the frozen food aisle). They are soy-free, gluten-free and non-GMO, high in protein, and have great texture and seasoning. They are very versatile and can be added to all kinds of dishes! (Note: If you don’t want to use Beefy Crumbles, you can substitute 1 cup cooked lentils) 🙂


3-4 large bell peppers (any color)
1 cup of rice (any style), uncooked
2 cups veggie broth
1 pkg white mushrooms, chopped
1 med onion, chopped
1 small can tomato paste
1 cup (or approx 1/2 bag) Beyond Meat beefy crumbles
Seasonings: Salt, onion powder, garlic powder, dried parsley



Pre-heat over to 350 degrees.
Cut peppers length-wise and clean.
Arrange cut side up in baking pan.

Bring veggie broth and seasonings to a boil and add rice.
Cover and simmer according to type of rice (usually 15-17 min for white rice)


hcv_stuffedpeppersbeefycrumbles-1-1While rice is cooking, heat oil in a frying pan.
Add onion and mushrooms and cook until tender.
Add beef crumbles and saute a few more minutes.




hcv_stuffedpeppersbeefycrumbles-1-3Add saute mixture to rice and combine well.
Spoon rice mixture into pepper halves.
Top each pepper with some tomato paste.
Add 1/4″ water to bottom of baking pan and cover with foil.



Bake at 350 for 40 min covered and 10 min uncovered.
(Btw, they smell heavenly in the oven!)







These are great served with a green veggie or salad!


Fresh Corn Chowder

Corn chowder is a great summer soup and a nice change from just eating corn-on-the-cob! There are only a few ingredients and you can get creative with the toppings. Cutting the corn off the cob is easy if you have a sharp knife and a wide, flat bowl to cut it into. Just stand the husked corn cob on end and cut downwards. Also, an immersion blender is extremely handy to puree soup! This soup is creamy on its own from the pureed corn and potatoes!
Note: You can also use frozen corn if fresh corn is unavailable

HCV_CornChowder - 1 (1)2 cups veggie broth + 1 cup water
3 cups fresh cut corn (approx 4 ears)
1 small onion (or 1/2 med onion), minced
2 small (or 1 large) potatoes, peeled and chopped
1 Tbsp olive oil
1-1/2 tsp salt
1/2 tsp dried parsley
1 bay leaf

Topping suggestions:
Whole fresh corn kernels, reserved
Chopped avocado
Chopped tomato
Chopped bell peppers or hot peppers
Chopped fresh herbs like parsley or dill
Roasted pumpkin seeds
Chopped olives
Chopped roasted red peppers
Crumbled tempeh bacon

HCV_CornChowder - 1Heat olive oil in bottom of a soup pot and add minced onion. Saute for a few min until onion is soft.
Add veggie broth, water and seasonings and bring to a boil.
Add corn and potatoes, and simmer for 8-10 min.
Remove from heat and and puree soup, using an immersion blender or food processor (I like to puree it halfway and leave it a little chunky)


Add toppings of your choice and enjoy!

HCV_CornChowder - 1 (2)