veggie stuffed peppers
Love stuffed peppers so I wanted to revise them to be meatless. You'll never miss the meat in these. Feel free to substitute meatless crumbles of your choice. I like Boca Brand. Also, if the mini Bella peppers are not available in your area just use regular size bell peppers. I stay away from green peppers because the yellow, red and orange ones are so sweet.
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yield
4 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For veggie stuffed peppers
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2 lbbag of mini bella peppers (red, yellow, orange)
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1/2 bagfrozen green giant riced cauliflower
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1 lgraw sweet potato, riced or put in blender to chop
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1 lgyellow onion, chopped
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12 ozbag boca meatless natural ground crumble
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1/4 cbeef broth
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15 ozcan diced fire roasted tomatoes
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1 tspsugar
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8 ozcan tomato sauce
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onion powder
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garlic powder
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dried parsley
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seasoned salt
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ground pepper
How To Make veggie stuffed peppers
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1In a frying pan saute frozen riced cauliflower and sweet potato and half the chopped onion in olive oil. Salt and pepper to taste by sprinkling with seasoned salt to add more flavor, onion powder, garlic powder and fresh ground pepper. Cook about 5 minutes stirring often. Remove to mixing bowl when done. Add more olive oil, meatless crumbles, the other half of the chopped onion to the same skillet. Season this mixture as well with salt and pepper to taste by sprinkling with seasoned salt to add more flavor, onion powder, garlic powder and fresh ground pepper. Add 1/4 cup beef broth (optional) and cook on medium until crumbles are browned and broth has cooked into the crumbles. Add this to the cooked cauliflower and sweet potato and mix well. Set aside.
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2Wash and clean the mini peppers. Cut the tops off and remove seeds. Place the whole pepper in a baking dish. Remove the stem from the tops you cut off and chop the remaining pepper and set aside.
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3To Assemble: Stuff each pepper with the crumbles mixture, and place upright into a baking dish. Mix the roasted tomatoes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white sugar and 1 tablespoon dried parsley in a blender. Pour the tomato sauce mixture over the stuffed peppers and sprinkle with the chopped pepper tops. Salt and Pepper all. Tightly cover with foil and bake at 350 for 1 hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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