2 large green peppers
1 cup of soy "meat" crumbles or ground beef
1 small squash, chopped
1/4 onion sliced
2 tblsp of bbq sauce
salt, pepper and garlic powder
2 tblsp of olive oil
1/2 cup of shredded cheese
I started by preheating the oven to 350 degrees. I then greased a high sided ceramic baking dish. Next I slice the bell peppers in half and seeded them. I placed them in the dish and set them aside. Next I put one tblsp of olive oil in a pan and added in the onion. I sauteed the onion over medium heat until soft. I then added the squash for about 2 minutes. I seasoned the mixture with salt, pepper, and garlic powder. I placed this mixture in a medium bowl. I added the rest of the oil to the pan and added in the frozen soy crumbles, heating them until thawed. If you use beef instead just cook until brown. I then added the ground "meat" to the squash and onion mixture. I stirred it together with the bbq sauce. I then added this to the peppers and topped each with cheese. I used a mix of provolone and mozzarella, but I think cheddar would be fine too. I then baked the peppers for about 25 minutes - until the cheese began to brown.
menu ideas:
As I said, when I had these vegetarian stuffed peppers the carnivore had pork chops, but you can certainly make them meat eater friendly if your carnivore is more veggie adventurous. We both enjoyed some couscous and golden zucchini as sides.
Looks so delicious! I clicked on the photo to enlarge and I LOVE IT!
ReplyDeletethanks, HoneyB! I am trying to get better at my food photography...
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