Brad’s stuffed peppers

 
 

Ingredients:

8 Bell Peppers - Green, Red or Yellow... or use a few of each! Tops cut off and de-seeded

VEGAN: One 4 pack vegan sausage, one 4 pack vegan burgers

KETO: 4 Italian Sausages, 2 hamburgers 1 Cup Mariana Sauce

VEGAN: 2-3 Cups Spanish Rice - prepared

KETO: 2-4 Cups Riced Cauliflower - fresh or frozen

4 Cups (Vegan/regular) Pepper Jack Cheese

1 Can diced, stewed Tomatoes

1 Can Beans, drained (can be kidney, pinto, black or all three!)

1/2 cup dry red wine (like my Rocket Bordeaux-style blend)

2 Cloves Garlic, diced

1/2 Red Onion

1/2 Yellow Onion

1 Tbsp Avocado/Olive oil

1 Tsp Onion Powder

1 Tsp Garlic Powder Pinches of Salt and Pepper

 
 

Directions: Check out the video!

Get your grill heating so you can char/sear the prepared peppers.

Char on medium heat for 5-10 minutes turning to sear evenly. Remove and arrange in a large cast iron skillet.

Sear your preferred meats, the Vegan will be pre-cooked, and just need to get color, grill the regular sausage and meat until cooked through. Dice up meats once done to add to the rest of the stuffing.

In another large skillet, add oil and heat. Add onions, and saute. Add garlic... careful not to burn, for about a minute. Add all the other ingredients including your grilled meats except wine and cheese. Heat and stir occasionally and after all is heated through, add the wine (carefully; be ready for flare-ups when cooking with alcohol) and 3 cups of the cheese. Stir to combine and heat for another 5 minutes. Remove from heat and with a spoon, stuff the peppers! Arrange the peppers in the cast iron skillet and top with the remaining cheese.

Place on grill (or in a 375º oven) for 25-40 minutes, checking occasionally.

Once the cheese is nice and bubbly, remove it from the heat and serve!