The other day I was sitting, staring off into space, when one of my kids started talking to me about meatloaf. I was actually deep in thought, thinking about the lasagna stuffed peppers I love so much, and when the kid said meatloaf, it came to me like a bolt of lightening; stuff the peppers with Beyond Meatloaf! What!?!?!?
It was one of those serendipitous moments in life. I ran right outt to the store to grab peppers. I had those babies stuffed and topped with creamy, delicious, mashed potatoes before anyone even knew what was happening.
Now I can officially announce that THESE Beyond Meatloaf Stuffed Peppers, topped with the perfect mashed potatoes, are my new favorite stuffed pepper! T
hey are so pretty, and a whole meal in one colorful little edible cup. What’s not to love here, y’all? You can use any ground “meat” you like, Beyond, Impossible, Lightlife, or whatever is your favorite, you just need a pound. You could even do half vegan ground and half vegan sausage! In case you like things a little spicy.
These peppers come together so fast, and so easily, which is an added bonus. You could even prep them the night before and pop them in the fridge until you are ready to cook them for dinner! I also think if you were having a pretty chill holiday meal, these would be lovely on a table! No matter when you serve them, I think you are going to love them!! I know they are going to be a constant at our house, now!
INGREDIENTS:
6 bell peppers, any color
1 lb Beyond ground or 4 Beyond Patties
3/4 cup bread crumbs
1 tablespoons tapioca starch, plus 3 tablespoons water
1/2 small yellow onion, finely diced
1 teaspoons minced garlic
2 tablespoons tomato paste
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt
1 teaspoons dried thyme
1 teaspoon all purpose greek seasoning
1/2 teaspoon black pepper
1/4 cup ketchup
dried parsley for garnish
MASHED POTATOES:
4 large russet potatoes, peeled and diced
2 tablespoons vegan butter
2 tablespoons vegan cream cheese or plain vegan yogurt
salt and pepper to taste
a few splashes of plant based milk
INSTRUCTIONS:
Bring a large pot of water to a boil. Add the potatoes and let them cook until they are soft and you can easily poke a fork through them. Drain the potatoes in a colander and return them to the pot you cooked them in. Add the butter, cream cheese or yogurt, salt and pepper. Mash using a hand masher or an electric mixer. If the potatoes seem too thick you can add a splash of plant milk, or more yogurt, or cream cheese. Set aside.
For the meatloaf, add the ground meatless “meat” to a large bowl. If you are using thawed burgers, break them up with a spoon.
Mix in the diced onion, garlic, tomato paste, and seasonings.
Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.
Mix until well combined.
Cut the tops off of the peppers and clean them out, removing all seeds and the white rib parts. If the pepper will not sit upright and wants to fall over, you can cut the bottom and turn it over. It’s just a little harder to clean them out that way.
Place pepper on a baking sheet and fill 2/3 of the way full with the meatloaf mixture, packing it down well. Spread a little ketchup over the meatloaf mixture in each pepper. Next, divide the mashed potatoes evenly and top each pepper with a big scoop.
Take a large sheet of aluminum foil and gently place it on top of the peppers. Place the pan in the oven on the middle rack and let the peppers bake for 35 - 40 minutes, removing the foil for the last 15 minutes. You can run a skewer though the side of one pepper. If it comes out clean, the meatloaf is done.
Allow peppers to cool just a bit before serving.
If you like this recipe, try these:
