Zucchini and Field Roast Stuffed Peppers
 
 
They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author:
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
  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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/