Every year I made these adorable stuffed pepper pumpkins for the girls. Little A starts asking me to make them as soon as the Halloween stuff comes out. This week, I surprised her and made them for dinner. Both the girls ate an entire pepper each! Was this because they were so cute and fun? Who knows! But I’d say the recipe was a hit (and I winged it as always).
Pumpkin Stuffed Peppers
4 orange peppers
2 cups of rice
2 cans of organic BPA free black beans (drained and rinsed)
1 bag of Beyond Meat Crumbles
Vegan cheddar cheese (I used So Delicious)
Salt, pepper, garlic powder, sage and rosemary to taste
Preheat the oven on bake to 400 degrees. Cook rice as directed on bag. In a separate pan, add coconut oil and Beyond Meat Crumbles. Once the Crumbles Brown, add in beans. Will that heats through, Cut off tops of peppers, pull out the seeds and put aside. Poke a “pumpkin face” into the front of each pepper. I use a small knife. Return to the pan and mix the rice into it along with salt, pepper, garlic powder, sage and rosemary. Take a handful of vegan cheddar and stir that in. Stuff peppers with mix and top with more cheese. Place the tops back on and place in oven for 20-25 minutes. Make sure you watch them as ovens make vary.