One of my favorite dishes from my childhood has always been stuffed peppers. There’s just something about roasted green peppers, tomato sauce, and a lean protein mixed in. The taste and aroma is amazing! So, I decided to put my spin on the recipe, but without ground beef, not even turkey. I chose Boca’s Meatless Ground Crumbles. It has 90% less fat than ground beef. Give it a try! Below are pictures I took of the process.
Ingredients:
- 1 bag of Boca Meatless Ground Crumbles (Can also try Morningstar Farms crumbles)
- 2 green bell peppers
- ¼ of a tomato (diced)
- 1 can of tomato sauce (8 ounces)
- 1 small mushroom (chopped)
- 1 teaspoon of basil
- 1 teaspoon of garlic powder
- ½ teaspoon of pepper
- 1 cup of rice
- 1 tablespoon of oil
Preparation:
- Begin by cutting the tops off of the green peppers. Following this, remove the guts and membranes to make space. (I saved some of the eatable portions of the top for the “stuffing”). Then, rinse the peppers.
- Dice ¼ of a tomato and chop up 1 small mushroom. Mix these items with the leftover green pepper tops.
If you want a softer texture for your peppers, bring them to a boil in a large pot, allowing them to simmer for a few minutes. Prepare 1 cup of rice (I used Jasmine Rice).
Add about 1 tablespoon of oil into a skillet. Pour in the tomatoes, mushrooms, and peppers, sautéing them over medium heat. Then, add the meatless ground crumble, and cook for 10-12 minutes while stirring.
Take the green peppers and fill them with the ground crumble (mixed w/ veggies), rice, and some sauce. Proportion your filling based on preference for taste.
Place the stuffed peppers onto a large baking dish, baking them for about 15 minutes at 350º. If you did not boil your peppers, bake for a little longer, or until the peppers are tender. Lastly, drizzle on more sauce and serve!