BON APPETAROT : 9 of Cups “Stuffed Peppers”

The 9 of cups celebrates comfort + fulfillment + satisfaction.
Those are the feelings you’ll feel, and the smells you’ll smell when you make this. Unless you hate peppers… then you will hate this. 🤓


Makes 4 stuffed peppers… but you’ll just need 2 LARGE ones, sliced in half for this. Double everything up if you want to make more.

Ingredients for the stuffing:
2 beyond meat patties or any 2 thawed veggie burgers of choice
1/2 cup diced onion
1 cup diced shiitake mushrooms
3 minced garlic cloves
1 tbs garlic powder (optional)
1/2 chopped parsley
2 tsp dried dill
1 tbs Italian seasoning
Red pepper flakes (a few pinches to taste)
1/2 cup peeled, gutted, and diced cocktail tomatoes
1 cup rice pilaf (any quick brand)
Salt and pepper to taste
Few fresh basil leaves and parsley for garnish after baking

Ingredients for the basil cream sauce:
1 cup raw, and soaked if you have time, cashews
1 large garlic clove
Juice 1 lemon
1 cup basil leaves
1/2 cup+ water
Salt and pepper to taste


The steps:
-Cook rice pilaf and set aside.
-Preheat oven to 350f
-In a bowl, mix n mash until all combined: veggie burger, diced onions,  diced mushrooms, tomatoes, minced garlic, garlic powder, chopped parsley, dry dill, Italian seasoning, red pepper flakes, and salt and pepper.
-Cook the above mixture in a pan until browned and fragrant. Add in the rice and mix. Taste test and add any spices needed. Take off heat.
-Slice your peppers in half and take out the seeds. Lay them in a lightly greased baking dish and fill each pepper with the stuffing mix. Place in oven.
-Cook until the peppers look wilted/have released some juice… and stuffing on top is a tad crispy. Approx 40 minutes.
-While the peppers cook, make the sauce by just placing all of the sauce ingredients in a high speed blender (you will very high speed to get those nuts to blend fully). Add water as you blend to get desired saucey consistency if needed. Taste test for salt or more herbs.
-Top the peppers with basil sauce and fresh herbs when you are ready to serve.
Would pair nicely with some fresh and crispy greens.



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