They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author: Epicurean Vegan
Ingredients
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
½ a large onion, diced
½ C fresh cilantro, chopped
⅓ C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced
Directions
Preheat oven to 375.
Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/10/05/zucchini-and-field-roast-stuffed-peppers/