Plant-Based Protein Stuffed Peppers
Protein that tastes like meat (without the meat)
Stuffed peppers are one of our all-time favorite comforting dinners—they’re sweet, savory, hearty, and endlessly customizable with different fillings and toppings. This riff on the Italian classic stars a ground plant-based protein, which we season with Tuscan herbs and spices, then simmer with couscous, tomato paste, and diced tomato until tender and full of flavor. It’s all stuffed into peppers, blanketed with mozzarella, and broiled until melty. Who needs the meat when you’ve got all that?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
1 unit
Yellow Onion
1 unit
Roma Tomato
9 ounce
Ground Plant-Based Protein
(Contains Soy, Tree Nuts, Wheat)
1 tablespoon
Tuscan Heat Spice
1.5 ounce
Tomato Paste
2 unit
Veggie Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion. Finely dice tomato.
• Place bell peppers on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on middle rack until browned and tender, 18-20 minutes.
• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Remove from pan. • Add plant-based protein* and Tuscan Heat Spice; season generously with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Return onion to pan; stir to combine.
• Stir tomato paste, stock concentrates, and diced tomato into pan until thoroughly combined. • Add couscous and 1½ cups water (3 cups for 4 servings); season generously with salt and pepper. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until liquid is mostly absorbed and couscous is tender, 6-8 minutes. • Turn off heat and stir in 2 TBSP butter (4 TBSP for 4).
• Once bell peppers are done, stuff each half with as much filling as will fit. • Place in pan with remaining filling, nestling each stuffed pepper into mixture. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there. • Evenly sprinkle stuffed peppers with mozzarella.
• Bake stuffed peppers on middle rack until cheese melts, 3-4 minutes. • Divide remaining filling between plates, top with stuffed peppers, and serve.
