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MEATLESS STUFFED PEPPERS

I'm very happy with this stuffed pepper recipe. It is slick, it is efficient, it is delicious. My kind of cooking when I'm busy! And I still get to eat well. And as per the title, there is no meat. Though if you want to use it in place of meat-free veggie crumbles, see substitutions below the recipe. Another plus: you can make this just for yourself or make it for ten people. The recipe is completely easy to adjust. Y U M


Recipe is easily vegan by using vegan cheese and soy-free veggie crumbles.


To make a spicy version, add 1/2 tsp. of paprika, and 1/4 tsp. cayenne pepper to the stuffing mix.

Notes: Veggie crumbles are Morning Star Farms Grillers Crumbles (frozen section at the grocery store).


MEATLESS STUFFED PEPPERS

Ingredients: 1 medium bell pepper (any color), 1 stalk of celery, 2-3 button mushrooms, 1/2 cup meatless veggie crumbles, 2 tbsp. hummus, 1 tbsp. shredded cheese, salt and pepper.

Makes 1.


1. Preheat the oven to 400* and line a baking sheet with parchment paper.

2. Cut the top off the pepper and remove the inner seeds and membrane. If it does not stand up straight, remove a tiny amount from the bottom to make a flat surface, but be careful not to cut into the base of the pepper or your toppings will fall out!

3. Chop celery and mushrooms into small pieces. Add to a bowl with frozen veggie crumbles (they do not have to be thawed) and the hummus. Stir to combine. Season to taste with salt and pepper.

4. Stuff the pepper, pack it in. Pop into the oven and bake for 25 minutes. Add shredded cheese to the top and bake another 5-6 minutes until cheese is melty.


Substitutions: In place of veggie crumbles you can use the same amount of cooked ground meat, like lean beef or turkey, or chicken. Cooked, shredded chicken works well also.

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