I always like stuffed peppers when I was young and still ate meat. I have been a vegetarian/ pescatarian (fish and dairy but no meat) since I was 16. Holy cow! I just realized it’s been TEN YEARS! Yep, you guessed it, I am 26… Anyway, this is my first attempt at veggie stuffed peppers! I could have easily made them without a meat substitute but I think my Man-friend enjoys the addition of at least a meat-like ingredient.
I stuffed four large green peppers (even though there are only three in this picture) halved. Make sure you thoroughly wash you peppers! They top the dirty dozen list of foods with the most pesticides on them!
Inside the peppers:
Sauteed onions, garlic, carrots and celery (1 medium onion, 3 large carrots, 4 stalks of celery, one clove of garlic)
1 bag of Morning Star Farm Grillers Crumbles (a ground beef replacement in the frozen section)
1 cup quinoa cooked (about two cups cooked)
1 large can of whole peeled tomatoes (chopped up and including the liquid. You could use a can of diced but whole is what was in my pantry)
Salt and pepper
a sprinkle of parmesan cheese
a sprinkle of bread crumbs on top for some crunch
After your veggies are softened add all your ingredient to the pan and combine thoroughly and get to stuffing those peppers! Cook on 375* for about 30 minutes. It may take more or less time depending on how big your peppers are.
When my peppers started to curl up on the edges I pulled them out to add a bit of jack cheese to the top.
Mmmm check out that ooey gooey cheesy goodness 🙂
I whipped up this corn, cherry tomato and basil salad for the side. Tossed in olive oil, balsamic vinegar and s&p to taste. Easy and delightful.
I guarantee you could sneak these faux meat crumbles into you family’s dinner and they would never know! Enjoy!