I invited the girls over for a little post-birthday celebration for one of my favourite ladies. This blond bombshell happens to be enjoying an Vegan lifestyle, so I planned to spoil her with a Vegan culinary treat. I have not made a Vegan dish in the past and was concerned about whether I’d be able to A) find a recipe that was packed with flavour and void of animal byproducts and B) was I going to be able to pull it off! I did a little recipe hunting and came across a twist on a classic – Vegan Cajun Stuffed Peppers. Who doesn’t love a juicy sweet bell pepper overflowing with various grains, legumes and veggies?! The stars of this recipe are the small fluffy balls of quinoa which make up for the lack of ground meat. Added to a pan of sauteing garlic, onions, and mushrooms and mixed in with black beans, kernel corn, and some Cajun spice for a kick, this made for quite a hearty stuffing! After packing into the colourful, sliced peppers and sprinkling a bit of shredded cheese on a few of them for my non-vegan guests, I popped them into the oven to bake while we sipped on glass of vino and enjoy our girl gossip. After 40 minutes, and a little squirt of hot sauce, the steaming peppers were ready for our hungry bellies. The initial taste-test revealed a moist pepper bowl, not shriveled or soggy. The combination of flavours in the stuffing was Southwest savoury. Plated with a side salad of mixed greens, pecans and a balsamic drizzle, we all agreed we weren’t sacrificing any flavours with the healthy meal.