Stuffed Red Bell Peppers
These plant-powered Stuffed Red Bell Peppers are filled with Plant Strong's Portobello Mushroom Skillet Burger mix, quinoa, shredded zucchini, and leeks, all simmered in rich tomato sauce with Italian seasoning and warm spices. Baked until tender and finished with a tangy sauerkraut topping, this hearty, whole-food meal is perfect for feeding a crowd, meal prep, or a cozy weeknight dinner.
- Author
- PLANTSTRONG Team
- Category
Dinner
Ingredients
- 8 medium red bell peppers
- 1 cup Plant Strong Portobello Mushroom Skillet Burger Mix
- 1 large zucchini, shredded
- 1 large leek, halved and chopped
- 1 cup cooked quinoa
- 1 tsp Italian seasoning
- A dash of cayenne
- 1 tsp Ceylon cinnamon
- 24 oz. tomato red sauce of choice
- Sauerkraut
Directions
- Preheat the oven to 375°F.
- Cut off the tops of the peppers, remove the seeds, and place them upright in a lined baking dish.
- Place the peppers in the oven for 15 minutes to soften.
- While the peppers roast, warm 2 cups of water in a saucepan and stir in the Portobello Mushroom Skillet Burger Mix.
- After about a minute, add the prepared vegetables and cook until softened. Stir in the cooked quinoa, then add the Italian seasoning, a pinch of cayenne, Ceylon cinnamon, and the red sauce. Mix until everything is evenly combined.
- Remove the bell peppers from the oven, and top each bell pepper off with the sauted mix until filled.
- Place to bake for 30 minutes or until the bell peppers are tender and the filling has been cooked through.
- To serve, plate on top of red sauce, and top each off with a dollop of sauerkraut and enjoy!
