Broccoli Cheddar Stuffed Peps (Edit recipe)

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Stuffed peps are so versatile you guys! I went with a broccoli & cheddar combination, along with Beyond beef, brown rice, seasonings, and cheddar. Baked to tender perfectsch.

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Original recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

13

Serves: 4

Ingredients

4 whole Bell Pepper, Not Green
2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion
4 cups Broccoli, chopped
340 grams Plant-Based Ground Beef - Beyond Meat
2 tsp Garlic Plus Seasoning - Club House, Or a similar seasoning
0.75 cup Brown Rice, cooked
2 cups Aged Cheddar Cheese, shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter, EVOO, pepper flakes, and garlic, in a large skillet set to just below medium. Once heated, stir and sizzle for 30 seconds - 1 minute without scorching. Add the onion and a good pinch of salt and pepper, stir, and continue to cook another 4 minutes. Add the broccoli, a splash of water, and a good pinch of both salt & pepper. Stir and cover for 5.
Make a well in the center of the pan and drop in the beyond beef. Let that brown up for about 5 minutes, flipping and breaking in to smaller crumbles as it browns. Stir in the clubhouse garlic plus and continue to cook another 2 minutes. Fold in the cooked rice and once it comes to temperature, turn off the heat and fold in 1 cup of the old cheddar. Stir until cheesy and melted. Cover and set aside as you prep the peps. Before stuffing, taste the filling and season to taste with salt & pep.
Preheat oven to 375 F
Cut the peppers in half, right through the stems. Take out all of the seeds & pith as best you can and transfer them open side up to a baking sheet sprayed with cooking spray. Spray the peppers with cooking spray. Divide the filling between all of the peppers, pressing it down to make sure the peppers are nice and stuffed the whole way through. Season the peppers with salt and pepper.
Divide the reserved cheddar between the 8 peppers.
Bake 40 - 45 minutes until cheese is blistered and bubbly and peppers are soft and tender. Remove and set on to a wire cooling rack, serve, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	914
Fat:	58 g
Carbohydrates:	46 g
Protein:	57 g
Cholesterol:	15 g
Sodium:	1295 mg
Fiber:	10 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.