SERVINGS

PREP TIME

COOK TIME

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Ingredients:

• Green Peppers -4 large (Cut into 8 halves, cooked, and set-aside )
• Yellow Onion -1 Diced
•  Fresh Garlic -2 cloves Minced
• Olive Oil -3 TBS 
• Tomato Basil Spaghetti Sause (Aldi or Great Value Brand)-1 24 oz Jar 
• Canned Diced Tomatoes -28 oz can or 2, 14 oz cans 
• Red Wine -1/2 cup 
• Raw Red Peppers -2 Diced 
• Raw Zucchini -1 Diced 
• Black Beans- 1 15.5oz can Rinsed and drained 
• Vegan Beef Grounds (Gardein Brand) 1 pkg  * See notes for additional cooking methods
• Vegan Parmesan Cheese (Go Veggie Brand) 1 cup   
•  Long-grain rice or Quinoa ( your choice) - 1 cup cooked set-aside 

DIRECTIONS:



1. Preheat oven to 375 degrees
2. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers).
3. Cook rice and quinoa according to package instructions. We like to add a cup of vegetable broth to the boiling rice/water.
4. In a large deep skillet, heat olive oil over medium heat.
5. Add onion and sauté for five minutes.
6. Add minced garlic and sauté two more minutes. 
7. Add meatless grounds*, spaghetti sauce, diced tomatoes, diced red peppers and ½ cup of red wine. Simmer for ten minutes.
8. Immediately turn burner off and toss in raw zucchini, black beans, and rice/quinoa.
9. Stir until combined. Do not cook on burner anymore.
10. Pour entire mixture over the rectangle pan of green peppers.
11. Sprinkle half of the Go-Veggie parmesan cheese over the peppers swirling into mixture with a knife.
12. Add remaining cheese over the top.
13. Bake in a pre-heated 375 Degree oven for 20-30 minutes or until bubbling.

*Notes: There are multiple ways you can cook the meatless grounds. If you want to pre cook the grounds prior to adding to the sauce you can use a skillet/microwave: in a non stick fry pan over medium heat, sauté beefless ground until browned and heated through, 4-5 mins. Let stand for 2 mins and serve in your favorite recipe. Microwave: place beefless ground in microwave safe bowl, cover with microwave safe lid and cook for 2-2 1/2 mins on high (depending on microwave). Let stand for 2 mins and serve in your favorite recipe. Tip: do not overcook. Cook until internal temperature reaches minimum of 165 degrees F.

 Tips/Tricks: If you are on the fence about using the vegan meat, please feel free to substitute with 93% lean ground turkey or lentils! Diane's husband requests the vegan version all the time and he is still a meat eater. He cannot tell the difference. We suggest using 95%  or 99% lean ground turkey if you are implementing meat.

Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.

As always, stay well.

Diane & Stevie

Recipe added: 1/24/2021