Ingredients (for 4 people or 4 servings for you if you don’t like to share) :
1 purple onion (chopped)
3 on the vine tomatoes (diced)
5 bell peppers (only chop up one!!!)
1 jar of your fav spaghetti sauce (my fave is the tomato basil)
1 bag of veggie meat (found in the freezer section, or you can use real mean, whatever suits your conscience)
handful of shrimp (optional)
1 bag of frozen riced cauliflower
salt and pepper
provolone cheese (optional)
whatcha do:
preheat oven to 350F
in a pot big enough for 4 bell peppers, add your 4 whole, uncut, bell peppers; fill with water. heat on high until the water begins to boil.
remove from heat, you don’t want them to be too mushy, they have to bake still.
take your peppers out of the water, chop the tops off and gut them.
you’ll need a casserole type dish or a bankable pot thats at least as tall at the bell peppers to bake them in once they are stuffed
OKAY now for the stuffing :
sauté diced onion until they’re soft
add 1 diced bell pepper
add diced tomatoes
sprinkle with salt for taste
dump all of this into a large mixing bowl
no need to clean the pan, drizzle with olive oil and cook your pealed shrimp
once cooked chop up the shrimp and add to the mixing bowl with the rest of the goods
SAME pan once again, evoo, sauté veggie meat until its no longer frozen
add the jar of sauce to the meat
when its warm, remove from heat and add to the bowl
STIR THAT BOWL
at this point you have your topless peppers in your baking dish
spoon the contents of the mixing bowl into your peppers
option to add provolone cheese on top of your peppers
cover each pepper with the top that you cut off
cover the pot with a lid or aluminum foil
bake for 25-30 minutes