Low Carb, Plant Based Taco Stuffed Peppers

•  1 - 12 oz. package Impossible LITE
• 2 links spicy Impossible sausage, casings removed
• 6 bell peppers
• 1 cup salsa
• 2 tsp. paprika
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1/2 red onion, chopped
• 1 - 10 oz. package frozed riced cauliflower, cooked according to package directions
• 2 tbsp. chopped green chiles
• 1 - 14.5 oz. can diced tomatoes
• 2 tbsp. taco seasoning 
• 1 cup vegan shredded cheese

Preheat oven to 375 F.  

Spray a 9x13 baking dish with avocado oil spray and pour the salsa into the dish, spreading it out in an even layer.

Slice the tops off the bell peppers.  Remove the seeds and membranes from inside and line them up in the baking dish.  

Chop the tops of the bell peppers and set aside.

Heat a large skillet over medium heat and generously spray with avocado oil spray.  Add the Impossible beef and sausage to the pan, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Season with the paprika, chili powder, garlic powder, cumin, coriander, oregano and cayenne.  Stir to mix well.  Move seasoned "meat" to a plate.

Re-spray the same skillet with avocado spray.  Add the cooked riced cauliflower, chopped red onion, chopped bell pepper tops, green chiles and diced tomatoes to the pan.  Season with taco seasoning and cook, stirring frequently, until onion and bell peppers are softened, about 5 minutes.  Stir the seasoned "meat" into the skillet with the veggies and mix well to combine.  

Fill each pepper with this mixture, pressing down to tightly fill.  Cover with foil and bake for 30 minutes. 

Pull the dish out of the oven, remove the foil, sprinkle the vegan cheese over the tops and pop it back into the oven for 10 minutes. 

Enjoy!