Go Back
Print

Stuffed Plant-based Peppers


Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3-4 Peppers
  • 1 cup Gardein Beefless Crumbles
  • 1 cup cooked brown rice
  • 1 cup tomato sauce or crushed tomatoes blended (I used crushed tomatoes)

Cashew "Ricotta"

  • 1 cup cashews
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 cup & 1 tbsp unsweetened almond milk

Instructions

  1. Preheat oven to 425 degrees.

  2. Add cashews and water (enough to cover the cashews) to a small pan. Bring to a boil and cover. Remove from heat and let sit for 15 minutes.

  3. Slice the tops off of the peppers and take out the seeds and membranes.

  4. Mix the cooked brown rice, frozen beefless crumbles, and blended tomatoes in a small bowl.

  5. Set the peppers upright in a small baking dish and fill the dish with water about 1/8 inch deep. Cover with foil and start baking for 45 minutes.

  6. Drain the cashews and add to a small food processor with the rest of the "ricotta" ingredients.

  7. Add a dollop of cashew "ricotta" on top of each pepper.

Recipe Notes

You can find Gardein products at www.gardein.com