recipes / Misc

Stuffed Peppers

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SERVES
3

PREP TIME
15 min

COOK TIME
35 min

TOTAL TIME
50 min

INGREDIENTS

  • Olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • Salt & Pepper
  • 1 can (15 oz) chickpeas, drained
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ cup GOOD PLANeT Mozzarella Shreds
  • 3 bell peppers, halved lengthwise and deseeded
  • ¼ cup breadcrumbs
  • ¼ cup tomatoes, diced
  • ¼ cup corn kernels
  • ½ lemon, juiced
  • ½ cup plant-based milk
  • 3 GOOD PLANeT Smoked Gouda Cheese Wedges
  • Fresh thyme, for garnish (optional)
MADE WITH GOOD PLANeT

Mozzarella Shreds
Mozzarella Shreds

Smoked Gouda Snackable Wedges
Smoked Gouda Snackable Wedges

Find in store

DIRECTIONS

1.

Preheat oven to 400 degrees F.

2.

In a pan, heat olive oil over medium heat and add onion and garlic. Season with salt and pepper to taste. Cook, stirring often, until softened, about 5 minutes. Set aside.

3.

In a bowl, combine chickpeas, cumin, coriander, mozzarella shreds, and 1 Tbsp olive oil. Season with salt and pepper to taste.

4.

Arrange bell peppers in a baking dish and fill with chickpea mixture, then top evenly with breadcrumbs. Roast until peppers are tender, about 30 minutes.

5.

Meanwhile, toss tomatoes and corn with lemon juice and 1 tablespoon olive oil. Set aside. Then in a medium pot, heat milk and wedges over low heat and whisk until smooth.

6.

Serve peppers topped with tomato-corn salad and drizzled with cheese sauce. Garnish with fresh thyme if desired.