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Week 41: Sausage & Greens Stuffed Peppers
What you'll need:
14-16 oz sausage, tofu, Chef Meagan's Tofu, or sausage substitute (we've used everything from sweet to spicy sausage and it still tastes great!)
6oz cheese or cheese alternative (goat, mozzarella, blends, or parmesan all work great!)
Prep your peppers by destemming and deseeding them. You can either cut bell peppers in half lengthwise, or cut the top off if you're working with a smaller pepper.
Sauté your "meat" over medium heat until it's browned, slightly crispy, and fully cooked (reaching an internal temp of 165). We opt out of salt and pepper when we use a sausage substitute because it already has so much flavor, but this is the step where you can add some herbs or spices if you'd like! If you're making it with plain tofu make sure the tofu has been pressed and drained and make sure to add all of your seasonings and brown it up nicely in the skillet. Turn off the heat and add your greens so they wilt and your cheese so it starts to melt.
**If you're using Chef Meagan's tofu you can just crumble it in the skillet and immediately add your greens and cheese, stirring it a few times until it's well combined.
Stuff your peppers and bake for 20 minutes on a parchment-lined baking sheet.
Plate your sausage and greens stuffed peppers up with some mashed potatoes, and your favorite veggie, or try it over pasta with some sauce. There is no wrong way to eat these!
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