Ingredients
- 4 large red or yellow bell peppers
- 1 tbsp olive oil
- 1 pound veggie crumbles
- 1 cup minced onions
- 8 ounces cream cheese
- 1/2 cup plus 1/4 cup grated cheddar cheese, divided
- 1/4 tsp Tabasco sauce
- 1/8 tsp cayenne, or to taste
- 1/2 tsp salt
- 2 tbsp dried parsley
- 1 tbsp chili powder
- 2 tsp marjoram
Preparation
Step 1
Cut off the tops of the peppers and slice each in half lengthwise so that you have two identical halves. Remove the seeds and inside membrane. Place the prepared peppers in a large saucepan and cover with water. Bring to a boil, and parboil the peppers for 3 minutes. Remove from the water; drain and set aside to cool.
Preheat the oven to 370 F. Grease a baking dish large enough to place the peppers in a single layer. Spray or brush the outside of each pepper with olive oil. Lay the pepper shells in the bottom of the prepared baking dish and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onions; saute just until translucent. Add the veggie crumbles and continue to saute, stirring, until the veggie crumbles are cooked and all liquids are gone. Reduce the heat to low.
Add the remaining ingredients, except for the 1/4-cup cheddar cheese, and stir over the lowest heat until the cheeses are melted. Spoon the veggie crumble mixture evenly among the pepper shells. Top each with the remaining 1/4 cup cheddar cheese.
Bake 30 to 40 minutes until they begin to brown. Let stand about 10 minutes before serving.