Beyond Stuffed Bell Peppers 🌱🌶 🌱

• 6 bell peppers, tops and insides removed
• 1 cup reduced sodium vegetable broth
• avocado oil spray
• 1 red onion, chopped
• 1 tbsp. minced garlic
• 1 - 16 oz. package Beyond Beef
• 1 tsp. lite salt
• 1 tsp. garlic powder (I use Flavor Gods)
• 1 tsp. Italian seasoning
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• freshly ground black pepper
• 3 - tbsp. tomato paste
• 1 - 28 oz. crushed fire roasted tomatoes
• 1 cup cooked quinoa
• 3 oz. shredded vegan smoked provolone cheese

Preheat oven to 400F. Pour the vegetable broth into a 9x13 baking dish.  Slice 4 piercings into the bottom of each seeded bell pepper and place them into the pan. Lightly season the insides of each pepper with salt and freshly ground black pepper.

Heat a large skillet over medium heat and spray with avocado oil spray.  Add the chopped onion and cook until starting to get translucent, about 4 minutes.  Add the minced garlic and continue to cook for another minute, stirring frequently.  Add the Beyond Beef to the pan and season with the salt, garlic powder, Italian seasoning, crushed red pepper, paprika, and onion powder and generously season with freshly ground black pepper.

Cook, breaking the Beyond Beef up with a wooden spoon, until cooked through, about 5 minutes.  

Stir the tomato paste and crushed tomatoes into the pan and stir to combine.  Reduce heat and simmer for 10 minutes.

Add the cooked quinoa to the pan, stir to combine, and allow to continue to simmer for 5 minutes.

Spoon the mixture into the bell peppers evenly.  Cover the dish with foil and pop into the oven for 25 minutes.

Pull the dish out of the oven and sprinkle 1/2 oz. of vegan cheese on the top of each pepper and pop the dish back into the oven until cheese is melted, about 5 minutes.  Turn oven to broil and watch to ensure the cheese doesn't burn, broiling for about 3 minutes.

Let them sit for a few minutes and Enjoy! 

Each stuffed pepper yields 315 calories, 16 grams fat, 16 grams protein, and 21 net carbs.