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.

Servings 6
Prep Time 10 minutes
Total Time 49 minutes

Ingredients

  • 6 bell peppers (red, green and yellow)
  • 1 (16-ounce) package HAPPY LITTLE PLANTS™ unseasoned plant-based ground product
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup cooked white rice, quinoa or barley
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded pepper jack cheese, divided
  • Toppings: shredded lettuce, guacamole, olives, jalapeños, cilantro, as desired

Directions

  1. Heat oven to 350°F. Trim tops off each bell pepper and remove seeds and membrane. Place bell peppers upright in greased 9×13-inch baking dish.
  2. In large skillet over medium-high heat, cook ground product and onion 8 minutes or until browned, stirring to break up ground product. Add garlic and cook 1 minute.
  3. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, black pepper and 1 cup cheese.
  4. Spoon mixture into each bell pepper. Sprinkle remaining cheese over top.
  5. Bake 30 minutes or until cheese is bubbling and golden brown.
  6. Serve with desired toppings.

 

Nutritional Information per serving

Calories: 281
Protein: 19g
Fat: 9g
Carbohydrates: 33g
Cholesterol: 10mg
Sodium: 829mg

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