Vegetarian Stuffed Pepper Recipe
The Count whipped these up for us last week and they were so delicious! I could eat them every week! They tasted great reheated over the next couple days for lunches too. They are without a doubt the best vegetarian stuffed peppers I have ever had!
Makes 8 Stuffed Peppers
4 Large Green Bell Peppers
15 MorningStar Farms Veggie Sausage Patties
1 Tbsp Italian Seasoning
1 tsp Crushed Red Peppers (Optional)
1 tsp of Salt
2 Tbsp Olive Oil
3 Cloves of fresh Garlic (Minced)
2 Cups Shredded Mozzarella Cheese
¼ C of Grated Parmesan Cheese
2 C Marinara Sauce
Wash the peppers and remove their stems. Cut them in half from top to bottom and remove their seeds and veins. Boil the peppers in a large pot for 7-10 minutes, until slightly tender. Remove from the pot and drain. Microwave the sausage patties for 1 minute on each side. Then run the patties through a food processor to form a consistency similar to ground beef. In a large skillet, add 2 Tbsp of Olive Oil and sauté the garlic. Add the crumbled sausage patties and toss. After a couple of minutes, add the Italian Seasoning, Red Pepper, and Salt. Continue to sauté for a few minutes. Add the Parmesan Cheese and toss for a minute. Add 1 Cup of the Mozzarella Cheese and toss until the cheese has melted. Add the Marinara sauce and cook for another minute, then remove the skillet from heat.
Preheat the oven to 350. On a baking sheet, greased with Olive Oil, arrange the Peppers with the open side up, creating small bowls. Stuff the sausage mixture into each of the peppers. Top each evenly with the remaining 1 Cup of Mozzarella. Bake for 20-25 minutes.