To have ready:
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| Four-Pepper Stack |
1 tsp canola oil
1 large onion, chopped finely
8-10 cloves garlic, chopped finely
2 celery stalks, chopped finely (or an extra pepper)
3 scallions, chopped on the bias
1 small can diced tomatoes
1 small can tomato paste
1 package Yves Veggie Ground Round
1-2 cups cooked brown rice
1/2 cup spelt breadcrumbs
1/2 cup Soya cheese (cheddar flavored), shredded
1/2 cup fresh basil (or 3 tsp condensed/tubed basil), divided
Pre-Combined Spice Mix:
3 tsp celery salt,
3 tsp cumin,
2 tsp hot curry powder,
1 tsp ginger,
3 tsp cayenne pepper,
3 tsp red pepper flakes,
1 tsp onion powder/flakes,
1 tsp salt,
1 tsp black pepper
To do:
1. Set the oven to 350 degrees F.
2. Blanch the peppers, and take them out of the ice water to towel-dry.
3. Sauté the onions, celery, and scallions in oil for a few minutes.
4. Add in garlic, diced tomatoes, and 1/2 of the tomato paste until combined.
5. Add in half the basil, around 2/3 of the spice mix, and the veggie ground round. Let cook for 8-10 minutes, stirring occasionally.
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| Everything stewing together |
6. While letting the filling cook, prepare a tomato sauce for topping the bell peppers by combining the remaining tomato paste, 1/4 cup of water, and the remaining spice mix. Cook until just boiling, then remove from heat.
7. Add the rice and breadcrumbs to the filling; stir until combined and heated through.
8. Prepare a baking sheet/pan with foil; fill the peppers to the brim with the veggie ground round mixture. Top with the tomato sauce and a bit of shredded Soya.
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| Peppers ready to be stuffed |
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| Peppers, stuffed |
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| Peppers, stuffed and topped |
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| Peppers, stuffed, topped, baked, and edible |
