Last weekend I created a Snapchat account and I plan to use it as a space to make my recipes more interactive. (@prettygrlbrown). Unfortunately I got a little carried away learning how to create my story (I'm still not very good at this Snap thing); I completely forgot to take any still photos sans screen text. This recipe was so good I still wanted to find a way to share it, so, I thought a yummy Snap-cipe post would be a fun way to recover from my absentmindedness.
These peppers are sweet and spicy goodness; and, they don't take too much effort which I love. Add me on snap and interact with me in the kitchen! There will be lots of old school R&B and occasional dog barking. Snap code at the end of the post!
3 Tri-Colored Sweet Bell Peppers | 1/2 Pack Boca Meatless Meal Starter | 1/2 Diced Onion | 3-4 Large Diced Mushrooms of Choice | 2-3 Cloves Minced Garlic | 3-4 Cups Fresh Spinach | 4 Tbsp Siracha Chili Sauce | 1/4 Cup Spicy Chili Pesto | Salt, Pepper, and Garlic Salt to taste | Optional: 1-2 Tbsp Crushed Red Pepper Flakes for extra spice, Vegan Parmesan Cheese Shreds for topping
Cut peppers in half and remove seeds. Rinse out any loose seeds and pat dry. Dice onion and mushroom. Mince garlic. Set aside.
Brush the backs and outer edges of your peppers with EVOO and roast in the oven on a baking sheet at 375 degrees for 15 minutes, flipping half way with tongs. I lined mine on their backs first, then, flipped half way so that the opening side was face down. I let the opening side roast until the edges were slightly brown and began to wrinkle.
While the peppers are roasting, add garlic, mushrooms, and onions to a skillet with EVOO uncovered over medium heat. Saute until tender. Add spinach and stir occasionally until it begins to cook down and wilt. Season with salt and pepper.
Add in Boca meat and stir until well combined. Season with more pepper and a dash of garlic salt. Let simmer 5-10 minutes, stirring occasionally. Once the meat is well heated add in siracha chili sauce and pesto. Stir until well combined and simmer 5 additional minutes.
Stuff each pepper, and top with vegan cheese shreds. Return to the oven until cheese has melted. Serve, and enjoy!