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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers is from Vegans are Us Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages of beyond meat crumble or Gardian ground crumble
1 bag or container of spinach
1 bag of mixed whole peppers
1 bottle of Francisco Rinaldi pasta sauce(tomato basil)
1 field Roast sausage-Mexican chipotle(cut into pieces)
1 package of the smoked Gouda(grate it & use for topping)
2 cans of black beans or kidney beans
1/2 cup of onions
1/2 cup of peppers
1/4 cup of sun dried tomatoes
1/2 cup of plum tomatoes
2 garlic cloves
1 teaspoon of turmeric
black pepper to your liking
a pinch of crushed red peppers-optional
3 packages of Raw sugar-optional
Himalayan salt to your liking
Directions:
Directions:
Pre-heat oven to 400. Heat a large skillet over medium heat, then coat with coconut oil or olive oil. Add beyond or gardian crumbles and field roast sausage. Cook for 10 minutes and then add peppers, onions, sundried tomatoes, black beans/kidney beans, garlic, raw sugar and all seasonings. Add spinach and plum tomatoes last. Add tomato sauce and mix it up

Us a baking pan and coat with a little olive oil. Take whole peppers out of bag and cut them in half.Take inside of pepper out-seeds. Rinse peppers off and place them on the baking pan and begin to stuff them. Once they are stuffed cook them in the oven for 20 minutes. Take peppers out of oven and topped them off with your smoked gouda cheese and bake for 20 minutes. Take out serve and enjoy!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Vegans are Us enjoy sharing our delightful recipes and hope that you enjoy them just as much as we do!

 

 

 

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