Stuffed Peppers are such a great weeknight dish. They're so versatile too! This version is guilt free but packed with hearty nutritious flavors!
Ingredients:
6 green peppers, cut in half, seeds removed
1 Package of Beyond Meat Grilled Chicken
1 chicken-less cube
1/3 cup water
6 Tomatillos, peeled and chopped
1 can of black beans
1 yellow squash, chopped
Olive Oil
Salt and Pepper
1 package of Green Giant riced veggies of choice
So Delicious Cheddar Jack Cheese
Directions:
Preheat oven to 325
Cook your Beyond Meat in chicken-less flavor and water over medium high heat
Once heated thoroughly, turn off heat
Remove from liquid and chop into bite size pieces
Return to liquid to marinate
In a small sauce pan add a little oil
Heat over medium high
Add in your squash and cook for 3 minutes
Add in your beans
Heat for 3 minutes
Remove from pan and set aside
In the same pan add a little olive oil
Add your chopped tomatillos Cook for 5-8 minutes until liquefied
Season with salt
In a large bowl combine your drained chicken, beans mix, tomatillos and riced veggeis
Mix well
Add in 1 cup of cheese
Season with a little slat and pepper
Stuff each pepper generously with mix
Top each pepper with a sprinkle of cheese
Bake in preheated oven for 20-25 minutes
Remove and serve!