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Stuffed Bell Peppers

April 3, 2018

When my husband decided to go vegan I was shocked and excited. You are probably wondering why I was so shocked, I mean like he was always a vegan right? To answer that question definitely, no but it was okay because he was super accepting of my dietary choices. Also this was the second time that Emanuel had attempted to go meatless since we started dating. The first time he didn’t last too long and that was just trying to go vegetarian; so I had totally pushed the idea on the backburner unless he decided he wanted to try again. And to my surprise he did! So this was monumental! It also meant, it was time for me to get out of my routine of meals and try new things that would be appealing to the both of us. That’s where this stuffed pepper meets the dinner table. Created with fresh bell pepper, vegan crumblers, rice, corn and Daiya cheese, you will be in love with every bite.
 

A quick note about this recipe, first if your bell peppers don’t stand that's totally okay, I found it best to wrap the bell peppers in aluminum foil to have them bake anyway. We used brown rice for this recipe which does take a little longer to cook but I love eating unrefined products in general. We also used the Beyond Meat Crumblers, this product is great and easy to use, just put the crumblers in your skillet and follow the directions. One thing we do like to add to these crumblers is tomato paste and sazón. This gives the crumblers that savory flavor and enhances the peppers. Nutrition wise the best part about these peppers is the impact it has on your heart. Peppers increase blood flow and help your blood run smoothly. Also peppers are filled with vitamin c giving you that extra boost. Now let’s get ready to kick up the heat and check out this recipe below!

 

 

 

Stuffed Bell Peppers

 

Servings 2     Prep Time 5 Minutes     Cook Time 35 Minutes     Total Time 40 Minutes 

 

Ingredients:

 

2  Bell Peppers

1/2  Bag Beyond Meat Crumblers

1/2 Can of 15 oz Sweet Corn 

¼ of a block of Daiya Cheddar “Cheese”

1 cup of Rice (we used brown)

1 packet of Sazón

1/2 8oz can Tomato Sauce 

 

Directions:

  1. Preheating your oven to 400° F

  2. Cut the tops off your peppers, take out the seeds and place in a baking pan,cover with foil, and bake for 20 minutes

  3. Cook your rice as directed

  4. In a skillet add Beyond Meat crumblers and cook on medium heat for 8 minutes

  5. Add tomato sauce, sazón and corn. cook for another 3 minutes

  6. Remove peppers from oven add crumbler mixture, rice, daiya "cheese" and cook for another 10 minutes

  7. Serve and enjoy!

 

 

 

 

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