Pantry Purge – Stuffed Peppers (Edit recipe)

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I would seriously benefit from checking my fridge / pantry prior to my next shop. I always purchase things I already have and then have to rush to use up last week's shop. Stuffed Peppers are my go-to recipe for using up a bunch of things that need to go. Cheesy plant-based beef and rice filling, more cheese on top, and just plain delish.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

14

Serves: 2

Ingredients

2 whole Red Bell Pepper, Large Peps
2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
2 whole Jalapeño Pepper, diced (include seeds if you want some extra heat)
170 grams Plant-Based Ground Beef - Impossible, 1/2 a full package
1 tsp Garlic Plus Seasoning - Club House
250 grams Long Grain & Wild Seasoned Rice with Herbs - Minute Rice
1 cup Aged Cheddar Cheese, shredded
0.5 cup Monterey Jack Cheese, shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Parsley, chopped for garnish

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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 EVOO, garlic, and pepper flakes, in a 10" non-stick set to about medium. Once heated, stir and sizzle for about 30 seconds or so before adding the onion, jalapeno, and a good pinch of both salt & pepper. Let the veggies cook about 7 - 8 minutes until softened, stirring as needed. Drop in the plant-based beef and break it up in to crumbles as it cooks. After a few minutes, season with another good pinch of salt, pepper, and the Clubhouse garlic seasoning. Continue to stir and cook as you microwave the Uncle Ben's rice according to directions. Once the rice is ready, add it directly to the skillet and stir until everything is nice and combined. Turn off the heat and fold in 3/4 of the aged cheddar until cheesy ad melty. Taste and adjust the salt if needed. It's ok if the filling is a little salty, the peppers are unsalted and full of water, so it will balance out. Set aside.
Preheat your oven to 350 F
Slice your peppers in half through the stems giving you two pepper bowls essentially. Scoop out the pith / seeds as best you can leaving you with an empty pepper bowl. Nestle the peppers in to a baking dish large enough to accommodate them. Divide the cheesy filling between the 4 peppers, pressing the filling down to ensure they're nice and filled. Top them with the remaining cheddar & the Monterey Jack and finish with a sprinkle of pepper flakes.
Loosely cover the dish with tinfoil, making sure to tent the tinfoil to avoid the cheese sticking to it. Once covered, place in your preheated oven for 30 minutes. Remove cover and continue for another 15 minutes until melty and slightly golden. Remove the dish and set it onto a wire cooling rack. Sprinkle the peppers with parsley and once they've cooled for 5 ish, serve them up and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1080
Fat:	74 g
Carbohydrates:	44 g
Protein:	63 g
Cholesterol:	53 g
Sodium:	2057 mg
Fiber:	12 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.