This recipe is for vegan stuffed peppers, but you can adjust it to what you like. It will make 4 peppers, but we only had 3 to stuff. What remained was enjoyed as a sloppy joe.
6 oz. Smart Ground vegetable protein crumbles
(or 8 oz. ground meat, cooked and drained)
4 red, orange or yellow sweet peppers
1/2 leek, chopped
1/2 tomato, chopped
1 small carrot, chopped
1/2 cup polenta, chopped
Caribbean Jerk spice
Hot sauce, optional
Slice the tops off the peppers and remove the seeds.
Put all the ingredients in a bowl. Add a few dashes of each spice, and a little hot sauce if you like it hotter. Add just enough tomato sauce (or salsa or sloppy joe sauce) to make the mixture moist.
Put the tops back on the peppers.
Place in the crock pot with about an inch of water in the bottom. Cook on low until the peppers soften, about 3 hours.
A few minutes before serving, add a cheese substitute or cheese of your choice. We used pepper jack. Just push it down through the hole in the peppers’ tops. Continue to cook until the cheese melts.