Stuffed Mini Peppers with Mediterranean Broccoli

Dinner tonight is Stuffed Mini Peppers with Mediterranean Broccoli and Roasted Garlic. I absolutely loved the roasted garlic in this recipe. It tastes amazing with the veggies, or even just spread onto crackers or toast. The peppers are stuffed with Gardein meatless ground and a bit of cheddar cheese. The Gardein meatless ground is one of my favourite meat substitute I have tried. I honestly don’t miss ground beef at all when I eat this stuff. Its a great option ever for non vegetarians who are trying to reduce their meat consumption. If you fed this to your carnivore friends and family, they won’t even be able to tell the difference.

Stuffed Mini Peppers

With Mediterranean broccoli

Recipe

Ingredients

Stuffed Mini Peppers

• 2 cups Gardein meatless ground

• 2 tbsp taco seasoning

• 1/3 cup water

• 4 cups of mini peppers

• 1/2 cup cheddar cheese, shredded

Mediterranean Broccoli

• 2 heads of broccoli

• 1/4 cup pesto

• 1 tbsp olive oil

• 1/2 red onion, sliced

• 4 artichoke hearts, chopped roughly

• 1 cup cherry tomatoes, halved

• pepper, to taste

• 1 whole head of garlic

• 1/2 lemon

• 1/3 cup feta, crumbled
  

Steps

Stuffed Mini Peppers

1. Heat the Gardein meatless ground in a pan, and add water and 2 tbsp taco seasoning, and stir.

2. Cut the mini peppers in half and scoop out any seeds

3. Once the ground is cooked, full each pepper half with the filling and place in a glass baking dish.

4. Top the mini peppers with cheese and bake at 350 degrees F for 10 minutes

Mediterranean Broccoli

1. Chop broccoli into small florets. Coat with pesto and olive oil.

2. Spread the broccoli onto a lined baking sheet. Top with sliced red onion, chopped artichoke hearts, and cherry tomatoes. Add pepper to taste (the artichoke will make it quite salty already).

3. Cut the top off of a head of garlic, drizzle 1 tbsp olive oil onto the cut side, and wrap it in foil. Place the foil packet onto the baking sheet with the veggies.

4. Roast at 400 degrees F for ~20 min. Leave it in for a few extra min if you prefer the broccoli crispy.

5. Once out of the oven, squeeze fresh lemon juice and crumble feta over the vegetables