Ok, so I know it’s been a million years or 2 months since my last post. So, I’m just going to lay it on you. Probably THE BEST stuffed pepper I’ve ever made/had. All vegetarian – meat is so overrated!

You’ll need:

• 2 -4 Red Bell Peppers (leftover stuffing if you make 2)
• 2 Sweet Onions
• 1 can Northern Beans (white ones)
• 1 handful shredded/sliced Sun-dried Tomatoes
• crushed Garlic
• Olive Oil
• 3 tsp. Chili Paste (Rooster brand – makes Sriracha)
• Soy Sauce
• Breadcrumbs
• Mozzarella Cheese
• grated Parmesan Cheese
• dried Parsley (optional)
• Coconut Oil (solid)

Filling:

1. In a large skillet, pour about 1 tablespoon olive oil and heat over medium heat.
2. Add garlic. This is a personal preference on how much.
3. While that sautees, for a few minutes, (don’t burn!), dice the 2 onions.
4. Add onions and let get semi-translucent.
5. Add the Northern Beans and stir to get coated in oil.
6. Add the Chili Paste. Depends on your heat tolerance. I added about 3 teaspoons.
7. Stir and simmer for a few minutes. This helps the spice cook off.
8. Then add a quick circle drizzle of Soy Sauce. You’ll have to eye this one!
9. Near the end (onions will be translucent, coloring will be an orange/red) add a handful of the shredded sun-dried tomatoes. (There’s a small bag from Trader Joe’s that’s super convenient!)
10. Then add a few teaspoons of grated cheese and stir to coat.
11. Finally, add some dried Parsley – a few shakes. Adds some color!

You’ll want to turn the heat to low or off so the filling doesn’t stick.

Pepper Prep:

1. Preheat your oven to 375° F.
2. Grab your peppers, slice off the top and and wash/clean out seeds.
3. Slice the bottom just a bit so they will sit flat in a baking sheet.
4. Line a baking sheet with tin foil and using a teaspoon, spread some coconut oil around. (You can use olive oil too.)
5. Using a spoon, scoop the filling inside the peppers until it just about reaches the top.
6. Sprinkle some breadcrumbs on top of the filling.
7. Top each pepper with a generous slice of Mozzarella (I used part-skim).
8. Bake for 20 minutes. Cheese should be melted and peppers will be cooked with a little crunch! (Cook an extra 1o minutes for a softer pepper.)

Most of all, enjoy! 🙂