It’s a New Year and as usual everyone is making plans, declarations, New Year’s Resolutions and of course trying to eat right and exercise.
I am one who is trying to eat right. My main goal is to make smarter decisions when choosing my meals.
Stuffed Bell Peppers are not something I cook often but when I do it’s always a big hit in our home.
These Stuffed Bell Peppers are a little different.They are meatless. Made with a product from Big Mountain Foods called Lion’s Mane Mushroom Crumble. This Mushroom Crumble is packed with a powerhouse of health benefits.
Full of vitamins and minerals, high in fiber, nutrients and so much more.
“Big Mountain Foods produces plant based products that are vegan, free from common allergens, non-GMO, soy, and gluten-free. Products that are real simple and good food that are simply good for you”.
Big Mountain Foods has a variety of products like Veggie Links, Veggie Rounds, Veggie Patties, Breakfast Bites and more.
This meal I created was one that was good for the entire family. The kid’s didn’t realize until I told them that it was meatless.
Stuffed Bell Peppers
- Bell Peppers (4 – 6)
- Zucchini (1)
- Squash (1)
- Onion (1/2 diced)
- Mozzarella Cheese
- Tomato Paste (3 tbsp)
- Mushroom Crumble (2 boxes – 10.58 oz each)
- Cooked Rice (Day old, 2/3 cup per bell pepper)
- Italian Seasoning (2 tsp)
- Slap Ya Mama (2 tsp)
- Onion Powder (1 tsp)
- Smoked Paprika (1 tsp)
- Gluten free Panko Bread Crumbs
- Olive Oil (2 – 3 tbsp for sauteing)
- Dry Parsley (For Garnish)
Some people may not know what Stuffed Bell Peppers are, so here is a photo of one prior to stuffing.
Directions:
- Preheat the oven to 400 degrees.
- Cut the top of the Bell Peppers off.
- Carefully clean out the seeds. Set aside.
- Dice the squash into small pieces. Set aside.
- Dice the zucchini into small pieces. Set aside.
- Add a generous amount of Olive oil to a skillet. Heat.
- Once the oil is hot add the Mushroom crumble. Stirring often. Cook for 3 -5 minutes.
- Add the Slap Ya Mama seasoning. Stir. Cook for 2 minutes.
- Remove the Mushroom crumble from the pan. Set aside.
- Toss the squash and zucchini into the skillet. Cook 2 minutes. Stirring often.
- Season with the Italian Seasoning. Stir.
- Add Smoked Paprika and Onion Powder. Stir. Cook additional 2 minutes.
- Remove the Zucchini and Squash. Set aside.
- Add a little olive oil if necessary, saute the onions. 1 – 2 minutes.
- Add the tomato paste in with the onions. Stir until completely mixed in.
- Toss in the rice. Stir until mixed and hot. ( 2 – 3 minutes) Stir often to avoid sticking. Add in a little more italian seasoning (optional step, 1 tsp). Stir.
- Add the zucchini and squash back to the rice. Stir in.
- Add in the Mushroom Crumble. Stir until completely mixed.
- Some people love it just like that. I prepared this dish two ways. You can add the mixture to a small cast iron skillet, top with cheese, a little bread crumbs. Bake until cheese is melted.
- The other options is the Stuffed Bell peppers. Add a handful of cheese, Add in the Mushroom crumble mixture with rice, zucchini, etc. Top with additional cheese (1 handful. Add some of the Gluten free bread crumbs.
- Bake at 400 degrees for 10 – 12 minutes.
- Broil at 500 degrees for additional 2 minutes. Don’t burn the bell peppers. Just toast the top.
- I like my bell peppers a little crunchy. If you like your bell peppers soft, cook at 400 degrees for an additional 3 – 5 minutes. You can omit the broiling the bell peppers (step 22).
- Finish the Stuffed Bell Pepper or Skillet Mushroom Crumble with dry Parsley.
- Enjoy.
For more information on Big Mountain Foods visit:
- Website: https://bigmountainfoods.com/
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- Instagram: https://www.instagram.com/bigmountainfoods/
- Twitter: https://twitter.com/bigmountainfood
