Plant Based Sloppy Joe Stuffed Peppers

• 1 - 12 oz. package Impossible Beef LITE
• 1 link spicy Impossible sausage, casing removed
• Avocado oil spray
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 1 tbsp. tomato paste
• 1 tbsp. chopped garlic
• 1/2 tsp. salt
• freshly ground black pepper
• 1 cup tomato sauce
• 1 1/2 tsp. spicy brown mustard
• 1/3 cup ketchup
• 1 tbsp. vegan Worcestershire
• 1 tbsp. apple cider vinegar
• 1 tbsp. brown sugar
• 1/2 tsp. crushed red pepper flakes
• 4 green bell peppers, tops removed, seeded and sliced in half lengthwise
• 2/3 cup reduced sodium vegetable broth
• 1 cup vegan shredded cheese

Preheat oven to 400F.

Heat a large skillet over medium-high heat.  Generously spray with avocado oil spray. Add chopped onion and bell pepper and cook until starting to soften, about 7 minutes.   

Stir in tomato paste and garlic and stir to combine, cooking until garlic is fragrant, about 1 minute. 

Add impossible beef and sausage to the pan, breaking it up with a wooden spoon.  Season with salt and freshly ground black pepper and cook until meet is no longer pink, about 5 minutes.  

Reduce heat to low and stir in tomato sauce, mustard, ketchup, Worcestershire, vinegar, brown sugar and crushed red pepper.   Let simmer until slightly thickened, about 5 minutes.

Spray a 9x13 glass baking dish with avocado oil spray and pour the broth into dish.  Add the 8 bell pepper halves. 

 

Divide the mixture evenly across the 8 peppers. Cover the dish with foil and pop into the oven for 45 minutes.  Uncover the dish and turn oven to broil.  Top with the vegan cheese and allow to broil until cheese is bubbly and starting to brown, about 3 minutes.

ENJOY!!!