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Stuffed Peppers Recipe courtesy of Kutlery Culinary
Ingredients:
◦ 5 tbs of Extra Virgin Olive Oil
◦ 2 cloves of garlic
◦ 4-6 bell peppers (use red, orange or yellow)
◦ 1 medium yellow onion
◦ 1 tsp of each: dried thyme, lemon pepper, dried basil, dried oregano and red chili flakes
◦ 4 Sprigs of fresh thyme
◦ 1 jar of your favorite marinara sauce (i recommend Rao’s)
◦ A few leaves of fresh basil
◦ 1/2 cup of halved cherry tomatoes
◦ 1 cup of cheese (you can try out some vegan brands like Chao or use a regular (dairy) Italian mix with parm and Asiago)
(Vegan Meat Substitute optional)
Tools:
◦ Large skillet
◦ Medium sized sauce pan
◦ Foil
◦ Tray or cookie sheet
Prep:
◦ Dice onion and mince garlic
◦ Wash basil and let dry on paper towel; once it is is dry then give it a rough chop
◦ Wash and halve cherry tomatoes
◦ Cut bell peppers in half (length wise) and remove all seeds
Cooking directions:
◦ Preheat oven to 375
◦ Sauté onion in 2 tbs of olive oil on med high heat for a few minutes
◦ Add in garlic and stir: careful to keep garlic from burning (adjust heat if necessary)
◦ Add in vegan meat crumbles and spices (salt and pepper to taste); sauté and heat thoroughly
◦ In separate sauce pan, warm marinara with fresh thyme springs and lemon pepper; you can adjust taste with additional chili flakes or a sprinkle of sugar if sauce is too acidic
◦ Brush olive oil on foil lined tray; place bell peppers on tray and drizzle with remaining olive oil
◦ Cook for 8-10 minutes until peppers start to soften and even char in some places
◦ Take peppers out of oven
◦ Place a little marinara sauce in each pepper and then add some meat crumbles to each
◦ Place in oven and cook another 5 minutes
◦ Remove tray of peppers from oven again and top each with cheese, more marinara sauce and a few cherry tomatoes
◦ Cook another 2-3 minutes in oven until cheese is melted
◦ Remove peppers from oven and top with fresh chopped basil
◦ Serve with fresh salad on the side
