Summer Recipe from Fresh Perspective!

Hi, I’m Dr. Marie Starling

At The Healing Center Denver, we help people like you reach their full potential.

I specialize in adjunctive care for internal disorders, autoimmune conditions, IBS, thyroid symptoms, diabetes, adrenal fatigue and other complex health issues.

Hello friends! My name is Sonja Miltner. I am a vegan personal chef, and my business is called Fresh Perspective. My parents converted to vegetarianism in their early twenties and raised me that way as well. In my adult life I found a passion for creating nutritious and delicious vegan meals for my family, my friends, and myself. I offer personalized, in-home meal prep for busy families, professionals, and athletes. I am also available to prepare meals for private dinners and retreats. If you are interested in a nutritious and delicious, homemade vegan meal please give Fresh Perspective a taste!

Stuffed Peppers

(6 Servings)

• 1-1/2 cups water
• ¾ cup quinoa
• 1 1/2t salt
• 6 large bell peppers
• 2T+1t olive oil
• ½ cup yellow onion, minced
• 3 garlic cloves, minced
• 2 cups frozen corn kernels, thawed
• 1-1/4 cups black beans, drained and rinsed
• 3T fresh cilantro, minced
• 1t freshly ground pepper
• 8oz Trader Joe’s vegan mozzarella cheese, shredded (white bag, green leaves on bag)

* Roasted asparagus instructions at the end.

1. In a medium saucepan, heat 1t of the olive oil over med-high heat. Stir the quinoa in the oil, add water and salt. Cover the pot and simmer 25 minutes, or until the water is absorbed. Remove from heat and set aside. Preheat the oven to 375F.
2. Cut the peppers in half and remove the seeds and membranes.
3. In a large skillet, heat the oil over medium-high heat then add the onion. Cover and cook until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and add corn, black beans, quinoa, cilantro, salt, and pepper. Mix well.
4. Fill the peppers with the cheese and quinoa mixture, packing well, and place in a 9×13 baking dish. Top the peppers with cheese and cover tightly with foil. I usually tent the foil in the middle to lift it away from the cheese. Bake the peppers at 375F for about 45 minutes, or until the peppers are fork tender. Then remove the foil and brown them on high broil for 2-3 minutes. I like to keep a close eye on anything in the oven while I use the broil setting.

* These peppers make a filling and delicious meal on their own but are also great served with your favorite roasted vegetables. I trimmed the woody ends from one pound of asparagus, drizzled them with avocado oil, salt, and pepper, then roasted them until tender, about 10-15 minutes. This can be done while the peppers are baking.

Sonja Miltner
Fresh Perspective Vegan Chef
(785) 979-1794