| CHEDDAR JALAPENO PEPPERS | vegan, plant-based, soy free & gluten free!
These are SO fun to eat and make!! Perfect to feed a crowd with easy, three bite portions or add a few stuffed peppers to meal prep containers for a fun and tasty lunch or dinner!
Recipe notes:
The vegan beef crumbles I used were by Big Mountain Foods. Their grounds are super delicious but definitely serve more as a veggie and fiber filled option than a high protein one. If you're looking to increase the protein simply use a higher protein beefless crumble! One of my favourite high protein options are these ones from Gusta Foods.
For the egg replacer I used Bobs Red Mill Egg Replacer Flour. It's a great alternative for baking. Alternatively use a flax egg mixture: 1 tbsp flax meal + 2 tbsp water, set aside to gel.
Recipe makes 12 small stuffed bell peppers
Macros per servings:
182 cals - 6g fat - 24g carbs - 8g protein
Ingredients:
6 baby bell peppers
1 box (320g) Vegan Beef Crumbles, I used Big Mountain Cauli Crumble
1 can (398ml) black beans, drained and rinsed
1/2 cup corn kernels, I used frozen
1 tbsp egg replacer (see notes for substitution)
1/4 cup nutritional yeast
1 tsp paprika
1 tsp garlic powder
1/2 tsp cumin
2 tbsp pickled jalapeno juice
12 slices pickled jalapeno
6 servings Daiya Cheddar Block or preferred vegan cheese
Recipe:
Preheat the oven to 350 F and line a baking tray with parchment paper, set aside.
Slice the bell peppers in half and remove the pit and seeds. Set them aside.
Add the 1 tbsp egg replacer flour to a small ramekin with 2 tbsp water, whisk and set aside to gel for 5 minutes.
In a large mixing bowl add: vegan beef grounds, black beans, corn, nutritional yeast, paprika, garlic powder, cumin, pickled jalapeno juice, and prepared egg replacer.
Mix all the ingredients together really well.
Stuff the pepper halves with the mixture, making sure to press the mix into the pepper cup really well with your hand.
Add the stuffed peppers to the prepared baking tray and bake for 20 minutes.
Remove peppers from oven and add a thick slice of vegan cheddar to each one and top cheese with a slice of pickled jalapeno.
Place the peppers back in the oven to bake for another 5 minutes then turn oven up to broil until cheese is melty. Roughly 5 minutes on broil.
Remove from oven and serve immediately or allow to cool completely before placing a few servings each into meal prep containers.
Pro tip: come back tomorrow for my new Jalapeno Cornbread recipe that pairs absolutely perfectly with these stuffed peppers.
ENJOY!
Looking for more plant-based recipes with macros? Make sure to check out the High Protein Vegan E-Book Collection for more delicious meal prep recipes!