veggie stuffed peppers

How To Make veggie stuffed peppers

• Step 1
  In 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.
• Step 2
  Wash 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.
• Step 3
  To 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!