Savory
Stuffed
Peppers

When a busy week calls for a plant-powered protein powerplay, these peppers are an absolute gamechanger. You can now pack your peppers with more plant-based goodness than you ever thought possible. You’ll definitely want to pat yourself on the back after this one.

Ingredients

  • 6 whole bell peppers (red, green & yellow)
  • ¾-1lb HAPPY LITTLE PLANTS™ plant-based ground
  • 1 white onion, diced
  • 1 15-ounce can diced tomatoes, drained
  • 1 cup cooked white rice, quinoa or barley
  • 1 cup frozen corn
  • 1 tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup shredded pepper jack cheese, divided

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 pan.
  2. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
  3. In a large skill over medium high heat, cook the plant-based ground and onion until browned. Add in garlic and cook 1 minute more.
  4. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
  5. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
  6. Bake in the preheated 350-degree oven for 30 minutes until cheese is bubbling and browned. Serve & enjoy.

Topping Ideas:

  • Shredded Lettuce
  • Guacamole
  • Olives
  • Jalapeños
  • Cilantro

I WANT TO FIND HAPPY LITTLE PLANTS™ NEAR ME