Blog Archives

Mushroom Swiss Burgers

Prep Time: 10 Min
Cook Time: 25 - 30 Min

Yields: 2 Burgers

What You Need

2 x Brioche Buns
2 x Impossible Foods Burgers
3 sandwich style slices Swiss Cheese
Bib Lettuce
Mayonnaise
Burger Seasoning
2 Tbsp. + EVOO
2 cloves Garlic, crushed & minced
4 sprigs Fresh Thyme
1/4 Tsp. Red Pepper Flakes
1/2 Small Yellow Onion, thinly sliced
227g Cremini Mushrooms, cleaned & sliced
Himalayan Salt & Cracked Pepper

Directions

Begin heating the EVOO, garlic, pepper flakes, and thyme, in a 10" cast iron skillet set to just about medium. Once heated, let everything sizzle together for about a minute stirring often, then, add the onions and a good pinch of both salt & pepper. Stir and cook the onions for 5 minutes. Add the mushrooms and a generous pinch of salt & pepper. Cook the mushrooms for 10 - 12 minutes, stirring often until the mushrooms have cooked out their liquid and caramelized a bit. Reduce the heat if needed to avoid scorching. Taste them and season with additional salt if needed. Pluck out the thyme sprigs, scrape everything out of the skillet in to a small bowl and keep it covered.

Return the skillet to the heat and add a drizzle of EVOO. Season your patties with salt, pepper, and burger seasoning, and flip the seasoned side down in to the skillet. Season the opposite side with salt, pepper, and burger seasoning. After about 3 minutes, the patties should release from the skillet fairly easily and have a nice crust. Flip and continue on the opposite side for another 3ish minutes.
Split one piece of Swiss in half and place a half on each burger. Divide the mushrooms between both patties, piling them on top. Lay a full slice of swiss on top of each burger / mushrooms. Get a splash of water in to a lid that fits the skillet and flip it over to cover the skillet. The rapid sizzling will steam melt the cheese. Turn off the heat and grill your buns.
Heat a grill pan and brush your buns with EVOO. Grill until golden and gorgeous.
ASSEMBLY - Slather mayo on both the top and bottom of your buns. Lay some crispy bib lettuce on the bottom buns. Nestle your cheesy patties on top of your lettuce and close the burgers up. Serve whole, or slice in half and serve. ENJOY!

HAPPY VEG

0 Comments

Pesto Veggie Fusilli

Prep Time: 25 Min
Cook Time: 35 Min

Yields: 4 Servings

What You Need

1/4 C EVOO
1 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
1 Medium sized Zucchini, cut in to quarter moons
341g Medley Grape Tomatoes, halved
1 C White Wine ( I used a local Ontario Pinot)
Small Handful Fresh Basil, torn / chiffonade
3 C Baby Spinach, chopped
454g Fusilli Pasta
1 Batch My Fave Pesto (recipe link below)

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

Himalayan Salt & Cracked Pepper
GARNISH - Grana Padano, Fresh Basil

Notes

For the pesto, I used a 28g package of fresh basil and added a teaspoon of spicy pepperoncini from the jar.
You could always sub a full jar of your favourite store-bought brand of pesto if you don't want to make it fresh / from scratch.
You could easily sub in rotini or penne pasta if that's what you have handy!

Directions

Bring a large pot of cold, generously salted water to a boil and leave covered.
Prepare the pesto according to the recipe link provided. Set aside.
Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30+ seconds before adding the onion and a generous pinch of both salt & pepper. Stir and cook those onions about 6 minutes, reducing your temp slightly if the onions start browning. Add the zucchini and another good pinch of salt, stir, and let the zucchini cook for a few minutes ( 3 - 4) , stirring occasionally.

Add the tomatoes to the skillet along with another good pinch of salt. Stir and let everything sizzle together for 2 - 3 minutes. Pour in the wine & another good pinch of salt and at the same time, add your fusilli to your boiling water. You want to cook it about a minute from al dente perfection. After the wine has simmered for a couple of minutes, stir in the fresh basil and a ladle of your hot pasta water. Reduce the temp a bit and let the skillet simmer as your pasta cooks. You may need an additional ladle of pasta water to keep things saucy and simmering until your pasta is ready. With about a minute or so left on your pasta, add the fresh spinach to your skillet along with a generous pinch of both salt & pepper. Stir the spinach in to your skillet / sauce until your pasta is ready, another minute or two. Spinach should be pretty wilted at this point.
Strain your pasta directly in to your veggie sauce. Stir / toss for a couple of minutes until everything has thickened up and pasta is perfectly tender. Turn off the heat and add your entire batch of pesto along with a ladle of your pasta water. Toss until everything saucy / coated and sauce has thickened. Add additional pasta water if needed / desired until the consistency is where you want it. Taste and adjust your salt if needed.
Serve your pasta garnished generously with finely shredded grana padano and fresh basil. ENJOY!

HAPPY VEG

0 Comments

Sloppy Joe Tater Skins

Prep Time: 15 Min
Cook Time: 1 Hour 20 Min

Yields: 6 Skins

What You Need

3 Medium Sized Russet Potatoes + EVOO, Salt, Pepper Flakes
425g Sprague Cannery Plant-Based Sloppy Joe Chili
1/3 C Whipping Cream
2 Tbsp. Unsalted Butter
1 C + Red Leicester, shredded
Fresh Parsley, chopped for garnish
Himalayan Salt & Cracked Pepper

Directions

Preheat your oven to 425 F
Scrub and dry your russets before piercing them multiple times all over with a fork. Get them on to a parchment lined baking sheet. Drizzle each tater with EVOO and use your hands to rub the oil all over the taters. Season the taters liberally with salt & pepper flakes. Once preheated, get your taters in to the oven to bake for an hour +, flipping halfway.

With 15 minutes to spare, heat up the sloppy joe chili in a small, covered pot. At the same time, get your cream and butter into a small covered pot and set to medium low.
After an hour, check your potatoes for doneness. I usually slip a sharp knife in to the thickest part of the potato to ensure it slides through easily. Get the taters on to a cutting board and slice them in half lengthwise to cool them down a touch faster. Once cool enough to handle without scorching your hands, cup the taters in one hand, and using a teaspoon with the other hand, carefully scoop the potato flesh in to a bowl. Scrape the skins as best you can to get as much flesh out, leaving you with tater bowls. Transfer the tater bowls back to the parchment lined baking sheet and give each one a sprinkle of salt on the inside.
Empty your potato flesh in to the pot with the cream / butter. Start mashing and season to taste with salt & pepper. We want a smoother mash for this recipe so do your best to mash quickly and efficiently. Once the taters are creamy and mashed, get them in to a piping bag fitted with the open star tip. If you use disposable piping bags, make sure the potatoes aren't piping hot or they'll split the bag.
Divide the sloppy joe mix between the 6 skins and top each one with some of the shredded red leicester cheese. Pipe your potatoes on to the tops of each skin to coat them. Season each tater with a pinch of salt & pepper and return the skins to the oven for another 12 to 15 minutes until some golden browning has happened to your mash & cheese is melty.
Garnish your skins with fresh parsley, serve and ENJOY! I ate them without any further garnishes, but you could use some sour cream and / or green onions as well.

HAPPY VEG

0 Comments

Cheeseburger Tomatoes

Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 3 Servings

What You Need

9 x Vine Ripened Tomatoes
2 Tbsp. EVOO
1 Tsp. Red Pepper Flakes
2 cloves Garlic, crushed & minced
1 Yellow Onion, finely diced
1 Red Bell Pepper, finely diced
340g Beyond Meat Beef
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 C 2 Minute Basmati Rice, not cooked
1/3 C + Plant-Based Chik'n Broth
1 1/4 C Red Leicester, shredded (more if needed for the tops)
Himalayan Salt & Cracked Pepper
Fresh Parsley, chopped for garnish

Directions

Get your tomatoes prepped! Slice the tops off of your tomatoes, set them aside, and use a teaspoon to run along the edges of the tomatoes, loosening up the flesh inside. Empty the flesh in to a bowl or trash bag. Cupping the tomato in your opposite hand, use your teaspoon to gently scrape out as much of the flesh as you can leaving you with tomato bowls. Get your hollowed out tomatoes in to a baking dish large enough to accommodate them. In the meantime, dice up all of the tops of your tomatoes.

Begin heating your EVOO, garlic, and pepper flakes in a large non-stick skillet set to about medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, bell pepper, diced tomato tops and a generous hit of both salt & pepper. Stir and cook 7 - 9 minutes until veggies are mostly tender. Push them to the outside of the skillet and drop in the beef. Break up the beef in to small crumbles as it cooks in the skillet, flipping it as needed for even browning. After about 7 minutes, stir everything together and season once again with salt & pepper rather generously. Continue to cook another couple of minutes.
Pour in the broth and add your 2 minute basmati straight from the bag. No need to microwave it in advance. Season with salt, stir, and cook 2 - 3 minutes until liquid is absorbed and rice has plumped up a bit. Turn off your heat and fold in 3/4 C of the red leicester cheese until melty. Taste your filling and season with salt if needed. You want the filling to be well seasoned as the tomatoes are fresh & watery which will drown out some of that salt. Once you're comfortable with the salt level, let's assemble.
Preheat your oven to 375 F
Season your tomatoes with a good sprinkle of salt before stuffing them with your filling. Make sure to press the filling in to ensure they're properly filled. Continue until all of your filling is used and all 9 tomatoes are stuffed.
Bake your tomatoes in your preheated oven 12 minutes. Remove and set on to a wire cooling rack. Divide your remaining cheese between the tops of all of your tomatoes and sprinkle pepper flakes on each one. Return the dish to the oven for another 10 - 12 minutes until tomatoes are tender but not mushy. Remove and set on to your rack again. Sprinkle each tomato with parsley.
Serve & ENJOY!

HAPPY VEG

1 Comment

Burger Night - My Fave Toppings

7/24/2025

0 Comments

Burgers Burgers Burgers

Prep Time: 15 Min
Cook Time: 10 Min

Yields: 2 Burgs

What You Need

2 x Beyond Meat Burgers
2 x Sesame Burger Buns
EVOO
8 slices Marble Cheddar from the brick
Fresh Bib Lettuce
1 Heirloom Tomato, sliced
Red Onion, sliced
2 Dill Pickles with Garlic, sliced in to strips
Pickled Hot Peppers
Ketchup
Yellow Mustard
Sweet Pickle Relish
Mayonnaise
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
Burger Seasoning (I used The Keg Steakhouse Burger Seasoning)

Directions

Once you've got all of your toppings sorted and organized, begin heating a non-stick skillet with a drizzle of EVOO set to about medium. Season your burger patties with salt, pepper, pepper flakes, and burger seasoning, and flip them on the heat seasoned side down. Season the other side now the same way. Let the patties sizzle away until a nice crust has developed. Flip and continue on the other side until cooked through and crisp. Lay 4 slices of brick marble on each patty. Add a splash of water to the lid for the skillet and flip the lid over the skillet. The water will rapidly bubble off, melting the cheese quickly. Turn off the heat.
ASSEMBLY - If you choose to grill / toast your buns, do so while your burgers are cooking. The buns I bought were nice and soft so I decided against it this time around. Slather mayo on the bottom buns followed by a dollop of sweet relish. On the tops, ketchup & mustard, spread, and top with pickled hot peps. Lay some crispy lettuce on the bottoms followed by a juicy slice of tomato. Nestle your cheesy burger patties on top followed by some sliced onions & dill pickles.
Close em up, serve & ENJOY!

HAPPY VEG

This is my favourite combination when it comes to burger toppings. I love a little of everything and I need them to be fully loaded & super messy to eat. Now that you know how I do burgers, what are your go-to toppings? Are you team messy? Do you like things simple and clean? Let me hear it! Leave your comments <3

0 Comments

Summer Vibes - Burrata Heirloom Pesto Plate

7/22/2025

0 Comments

Burrata Heirloom Pesto Plate

Prep Time: 20 Min
Cook Time: Under 5 Min

Yields: 2 Servings

What You Need

1 - 2 Heirloom Tomatoes (depending on size)
250g Burrata Cheese
Pepperoncini Packed in Chili Oil
Sweet Balsamic Glaze
Himalayan Salt & Cracked Pepper
EVOO
Fresh Basil for Garnish

PESTO

1/4 C Pine Nuts
1/4 C EVOO
1/2 Lemon, juiced
2 cloves Garlic, crushed & chopped
28g package Fresh Basil
1/3 C Fresh Parsley
1/3 C Grana Padano, cut in to cubes / shredded
1/4 Tsp. + Himalayan Salt
Cracked Pepper & Red Pepper Flakes

Notes

The heirloom tomato I had was irregularly shaped and enormous enough that it was all I needed. You may need two tomatoes depending on their size.
You could use store-bought pesto if you desired, but when you're featuring so few, fresh ingredients, the fresh peso is definitely my recommendation.
Beef up the plate with some grilled bread for service!

Directions

PESTO - Heat up your pine nuts in a small skillet set to just about medium. Toss them in the skillet as needed and watch for them to start browning. We just want a nice toast and they can burn if you take your eyes off of them for too long! Once toasted, remove them from the heat ASAP and transfer them to a small bowl / dish while you assemble everything else.
Add everything to a small vortex blended and blend until smooth. You may need a Tbsp. of water to help blend! Additionally, you may want extra lemon / salt, taste at the end and adjust if needed. Transfer your fresh pesto to a small dish and set aside while you assemble your summery plate.
ASSEMBLY - Get a nice, large plate and place your burrata in the center. Slice your heirloom tomato(oes) and assemble them in a circular pattern around your burrata cheese. Split open your burrata a little bit to expose the creamy cheese inside. Drizzle the entire plate with good olive oil followed by seasoning your plate with salt & cracked pepper. Drizzle the plate lightly with chili oil, sweet balsamic glaze, and finish by dolloping your fresh pesto around the plate. Finish with some fresh basil leaves.
Serve and ENJOY! Summery goodness in every bite!

HAPPY VEG

0 Comments

Cheesy Skillet Meatballs

7/21/2025

0 Comments

Cheesy Skillet Meatballs

Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 2 -3

What You Need

1.5 - 2 C Store-Bought Vodka Sauce
3/4 C Pizza Mozzarella, shredded
Fresh Parsley for Garnish
Grana Padano for Garnish
Fresh Baguette
EVOO for Frying

MEATBALLS

340g Impossible Beef
2 cloves Garlic, crushed & minced
1/2 Yellow Onion, finely diced
2 Tbsp. Fresh Parsley, chopped
1 Tsp. Dried Parsley
1 Tsp. Dried Basil
2 Tbsp. Italian Breadcrumbs
1 Large, Free-Range Egg
1/4 C Grana Padano, finely shredded
1/2 Tsp. Red Pepper Flakes
1/4 Tsp. Himalayan Salt
Cracked Pepper To Taste

Directions

Add all of the ingredients for the meatballs to a medium sized mixing bowl. Work the mixture together with your hands until thoroughly combined. Use heaping Tbsp.'s of the meat mix and roll in to meatballs until all of your mixture is used up. You should get 9 approximately equal sized meatballs.

Begin heating some EVOO in a medium sized non-stick set to just below medium. Once heated, add your meatballs to the skillet and cook for a couple of minutes until golden. Flip and continue to cook another couple of minutes until golden on the opposite side as well. Give them an additional minute before pouring in 1 1/2 - 2 cups of your prepared vodka sauce. You want enough sauce to cover the meatballs about halfway in the skillet. Flip them again, nestling them down in to the sauce. Once the sauce starts bubbling pretty rapidly, reduce to a simmer, cover, and simmer the sauce & meatballs for 12 - 15 minutes until meatballs are cooked through and ridiculously tender.
Turn off the heat and sprinkle over your mozz. Cover until melted. Sprinkle the skillet with chopped, fresh parsley.
Serve your meatballs by making sure to scoop up some of the saucy, melty cheese with your servings. Garnish generously with finely shredded grana padano & additional parsley. Serve with baguette for dipping or smashing your meatballs on to and ENJOY!

HAPPY VEG

0 Comments

Creamy Gnocchi & Broccoli Soup

7/20/2025

0 Comments

Creamy Gnocchi & Broccoli Soup

Prep Time: 20 Min
Cook Time: 45 Min

Yields: 4 Bowls

What You Need

2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
4 - 5 Sprigs Fresh Thyme
1 Tsp. Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
3 stalks Celery, diced
2 Carrots, peeled & sliced
3 Green Onions, sliced & separated light & dark
1 Red Bell Pepper, diced
1 1/2 Heaping Tbsp. All Purpose Flour
3/4 C White Wine ( I used a local Ontario Pinot )
1 C 2% Milk, room temp
3 C Plant-Based Chik'n Broth
1 C Water
2 1/2 C Gnocchi, shelf stable
2 1/2 C Broccoli Florets
1/2 C Whipping Cream, room temp
1/2 C Grana Padano, finely shredded
1 1/2 Tsp. Vegeta Seasoning
3 Tbsp. Fresh Parsley, chopped
Himalayan Salt & Cracked Pepper

Directions

Begin heating the EVOO, butter, pepper flakes, garlic, and thyme, in a large, deep non-stick skillet or soup pot set to just below medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, light portions of the green onions, carrot, celery, bell pepper, and a generous hit of both salt & cracked pepper. Let the veggies cook about 15 minutes, stirring as needed. Watch for browning and reduce your temp if needed.
Sprinkle in your flour and stir to combine in the skillet. Continue to cook another minute and a half before pouring in your wine and seasoning once again with salt & pepper. Make sure to stir / break up clumps of floury veggies in your skillet to release all of the starches. After a couple minutes of simmering, the wine should be mostly reduced. Pour in your milk & broth and bring your soup to a boil. Once boiled, reduce to a simmer and stir in your vegeta seasoning. Let your soup simmer uncovered for 15 minutes.
Add the broccoli florets and a pinch of salt. Continue to simmer for another 6 - 7 minutes, add your gnocchi to the soup, and continue for another 5 until gnocchi are tender and pillowy.
Fold in the whipping cream and let the soup come back to a simmer. Once warmed through, turn off the heat and stir in the dark portions of your green onions, parsley, and grana padano. Taste and adjust your salt / pepper if needed & pluck out the thyme sprigs.
Serve your bowls garnished with heaps of finely shredded grana padano, pepper flakes, and cracked pepper. Had I had some croutons handy, I definitely would've used those as well :) ENJOY!

HAPPY VEG

0 Comments

Chik'n Parm Risotto

7/18/2025

0 Comments

Chik'n Parm Risotto

Prep Time: 20 Min
Cook Time: 35 - 40 MIn

Yields: 2 Main Course Servings

What You Need

2 x Gardein Supreme Plant-Based Chik'n Filets
Store-Bought Vodka Sauce
My Perfect Pesto (Sub store-bought if desired) Recipe Below
Fresh Mozzarella
www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
2 cloves Garlic, crushed & minced
1 Tsp. Red Pepper Flakes
1 Yellow Onion, finely diced
1 C Arborio Rice
1 C White Wine ( I used a local Ontario Pinot Grigio)
946 ml Plant-Based Chik'n Broth
1/3 C Grana Padano, finely shredded
Himalayan Salt & Cracked Pepper
GARNISH - Grana Padano, Fresh Parsley

Notes

I happened to have a batch of my fave pesto already in the fridge. If you'd like to save time and have a jar of store-bought pesto in the fridge, certainly go for it!
Prep time is estimated. If you're preparing the pesto from scratch, estimate an additional 10 minutes.

Directions

If you are using my fresh pesto recipe, do this prior to commencing with the recipe. If you're using store-bought pesto, continue with the next step.
Empty the broth in to a medium sized, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
Preheat your oven to 450 F according to filet package directions. Get your filets on to a parchment lined baking sheet and wait for the oven to preheat.
In the meantime, begin heating the butter, EVOO, pepper flakes, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion and a generous pinch of both salt & pepper. Stir as needed and cook the onions 7 - 8 minutes until mostly tender. Stir in your rice and cook / stir until your rice is translucent on the outside with the germ visible. This should take a only a couple of minutes.
Pour in the wine and season generously with salt & pepper. Let the wine simmer away until absorbed. At the same time, add your filets to the oven and cook according to package directions. Timing should be fairly close to when your risotto is completed. Once your wine is absorbed, add a full ladle of broth to the skillet and a pinch of salt. Stir often as the risotto bubbles away to release starches and get your risotto creamy. Once absorbed, add another ladle of broth and a pinch of salt. Continue this process until your arborio rice is al dente. You'll need one final ladle of broth and at that point, you reduce only half of the liquid to keep your risotto creamy and dreamy.
Remove your risotto from the heat and stir in the grana padano. Taste and season with additional salt / pepper if needed.
Once your chik'n filets are ready, get them on to a cutting board and spread pesto on each one. Cut them in to 4 - 5 strips and return them to the baking sheet. Top them with a couple slices of fresh mozzarella and a spoonful or two of the vodka sauce straight from the jar. Return the tray to the oven your cheese is melty.
Serve your risotto with the cheesy, vodka sauce chik'n filets on top and garnish generously with finely shredded grana padano and fresh parsley. ENJOY!
Reserve remaining pesto & vodka sauce for a future recipe. Keep them airtight in the fridge!

HAPPY VEG

0 Comments

Sausage & Broccoli Stuffed Peps

7/16/2025

0 Comments

Sausage & Broc Stuffed Peps

Prep Time: 25 Min
Cook Time: 1 Hr 15 Min

Yields: 3 Servings

What You Need

3 Bell Peppers
3 Tbsp. EVOO
1 Tbsp. Pepperoncini In Chili Oil
3 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 C Broccoli, chopped in to small florets
Splash Plant-Based Chik'n Broth
3 x Beyond Meat Hot Italian Sausages
Small Handful Fresh Basil, torn / chiffonade
1.5 Tbsp. Red Pesto (I used a store-bought tomato pesto)
1/2 C White Wine ( I used a local Ontario Pinot)
3/4 C Uncle Ben's 2 Min Basmati, uncooked
1/4 C Grana Padano, finely shredded
1 C + Topping Pizza Mozzarella, shredded
Himalayan Salt & Cracked Pepper
Red Pepper Flakes
GARNISH - Fresh Basil Grana Padano

Directions

Begin heating the EVOO, pepperoncini, and garlic, in a large, non-stick skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Stir and let the onions cook until they're fairly tender, about 7 minutes. Drop in the broccoli florets along with a good splash of broth and a hot of both salt & pepper. Stir as needed and cook the broccoli for 5 - 6 minutes.

Do your best to peel the casings off of the sausages. If they give you too much trouble, don't stress! Make a well in the center of the pan and crumble in your sausages. Let them brown up in the center of thew skillet for a couple of minutes, stirring, flipping, and breaking down as it browns. After a couple of minutes, stir in the fresh basil and a good pinch of salt. Stir everything together and continue to cook for another few minutes.
Add the red pesto and the wine & let that simmer a few minutes. Scoop your rice from the bag of 2 minute rice and pack up whatever is left in an airtight container in the fridge. Stir your rice in to the skillet along with another good pinch of salt. Continue to cook, stirring a few times until the rice has plumped up and most of the liquids have been absorbed, about 7 - 9 minutes. Turn off the heat and fold in the mozzarella and grana padano until cheesy and combined. Set aside and let's get our peppers ready. Before filling your peps, taste your filling and adjust salt to taste if needed.

Preheat your oven to 350 F
Cut the peppers in half and carefully scoop out all of the seeds and pith. Use a spoon to scrape the insides of the peppers to remove as much pith / flesh as possible, leaving you with nice bowls for stuffing. Transfer your peppers to an 8" x 12" baking dish, or any dish large enough to accommodate them. Divide your filling between your peppers, pressing it down to ensure they're nice and full. Use up all of your filling until those peps are nice and stuffed. Top each one with a 1 - 2 Tbsp.'s of shredded mozz and a good sprinkle of pepper flakes.
Cover and bake 30 minutes. Remove cover and continue another 15 until your peppers are tender but they won't be mushy. Carefully remove your tray to a wire cooling rack and let them sit for 5 before serving. Garnish your peppers with finely shredded grana padano and fresh basil. ENJOY!

HAPPY VEG

0 Comments

<<Previous

R E C I P E S

Mushroom Swiss Burgers

What You Need

Directions

HAPPY VEG

Pesto Veggie Fusilli

What You Need

Notes

Directions

HAPPY VEG

Sloppy Joe Tater Skins

What You Need

Directions

HAPPY VEG

Cheeseburger Tomatoes

What You Need

Directions

HAPPY VEG

Burgers Burgers Burgers

What You Need

Directions

HAPPY VEG

Burrata Heirloom Pesto Plate

What You Need

Notes

Directions

HAPPY VEG

Cheesy Skillet Meatballs

What You Need

Directions

HAPPY VEG

Creamy Gnocchi & Broccoli Soup

What You Need

Directions

HAPPY VEG

Chik'n Parm Risotto

What You Need

Notes

Directions

HAPPY VEG

Sausage & Broc Stuffed Peps

What You Need

Directions

HAPPY VEG

Archives

Jonathan - Happy Veg

Categories