Stuffed Peppers With Plant Based Meat are made using fresh red and green bell peppers, vegan mozzarella cheese, and some very tasty plant based meat as key ingredients. The peppers were slightly spicy and totally delicious!
Stuffed Peppers with Plant Based Meat
1 lb. of plant based meat
2 Large green peppers, sliced in half, (seeds and membranes removed)
2 Red peppers, sliced in half
1 Tablespoons of taco seasoning, or according to taste
1 Tablespoon of Italian seasoning
1/4 Teaspoon of black pepper and Himalayan salt
1 Garlic clove, minced
1 14.5 oz. jar of chopped tomatoes
Sprinkle of nondairy shredded mozzarella cheese
1 Cup of marinara sauce
1/4 Cup of black pitted olives, sliced
Garnish with fresh chopped basil
-Preheat oven to 400F.
-Heat a cast iron skillet over medium heat and add plant based meat and garlic then cook for about 6-8 minutes or until done.
-Drain the excess grease in the skillet then add
seasoning along with Himalayan salt and pepper. Stir in chopped tomatoes and simmer on low for 10 minutes.
-Pour the marinara sauce in the bottom of the bottom of the casserole dish and spread around the pan.
-Cut the peppers in half lengthways and remove the seeds. Keep the stalks on to keep the shape of the peppers. Arrange the peppers cut side up in the baking dish with the marinara sauce. Stuff the peppers with the plant based mixture, then top with nondairy mozzarella cheese and sliced olives.
-Bake for about 15 to 20 minutes until peppers and tender and cheese is melted . Top with chopped basil and enjoy!