Stuffed Peps

Stuffed Peps





Prep Time: 20 Min
Cook Time: 1 Hr 20 Min

Yields: 8 Pieces

WHAT YOU NEED

• 3 Tbsp. EVOO
• 4 Large Bell Peppers
• 3/4 C Brown Rice, cooked
• 340g YVES Veggie Original Ground

• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 6 cloves Garlic, crushed & minced
• 398ml Tomato Sauce
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Tsp. Italian Seasoning
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Dried Basil
• 1/2 Tsp. Dried Oregano
• 1 C Marble Cheddar, shredded
• 2/3 C Pizza Mozzarella, shredded
• Pink Salt & Cracked Pepper

DIRECTIONS

• Preheat oven to 375 F
• Begin heating the EVOO, pepperoncini, garlic, and Italian Seasoning in a skillet set to medium. Once heated, let everything sizzle for a minute before adding the onion, celery, and a good pinch of s & p. Stir and cook about 6 minutes. Stir in the veggie ground with another pinch of salt and pep and continue to cook another 2 - 3 minutes. Pour in the tomato sauce and let the filling come to a boil. Once boiled, add the garlic & onion powder, dry basil, and dry oregano. Season with salt, reduce heat to medium low, and cover for 5 minutes. 
• Turn off the heat & stir in the brown rice, parsley, and mozzarella. Taste and season with salt to your liking.​

​

• Cut the peppers in half and scoop out the seeds / pith inside. Spray the peppers with cooking spray and place them open side up in a baking dish large enough to accommodate them snugly. Disperse the filling between the 8 peppers and top them each with the shredded marble cheese. 
• Cover the dish and bake for 45 minutes. Remove cover and continue to bake 15 minutes or until peppers are tender and slightly charred.
• For service, garnish with additional parsley & ENJOY!

HAPPY VEG