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September 2, 2019

“Mad Men” Fun & Fancy Italian Stuffed Peppers. {Vegan Recipe}

This is the kind of meaty, fun, and fancy retro dish I can imagine the “Mad Men” wives getting excited about—minus the Jello mold.

Of course, back then, it would have been made with some hardcore beef, but today we have kinder options, thanks to much-improved meat substitutes.

I would classify this as compassionate comfort food that will have you loosening your belt (though it’s actually extra healthy—low carb and gluten free) while eating with a clean conscience.

Serves 4
30 minutes active time, 1 hour total time

You will need:

1 bag Morningstar meatless meat crumbles (or similar product)
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 cup mushrooms, any kind, chopped
1 jalapeño pepper, minced (seeds removed for less heat if desired)
1 medium zucchini, finely chopped
4 red peppers, tops cut off and seeds removed
4 green onions, chopped
Handful of fresh basil leaves
1 15 oz. can chopped tomatoes
2 tablespoons tomato puree
1/2 cup red wine
1 tablespoon vegetable bullion
2 teaspoons olive oil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste

Directions:

Preheat oven to 350. Heat oil in a large soup pot. Add onions, jalapeño peppers, green peppers, and a dash of salt. Sauté until vegetables are soft, 5 minutes. Add garlic, sauté one more minute.

Add meat crumbles, wine, bouillon, zucchini, mushrooms, tomatoes, tomato puree, and seasonings, bring to boil and then lower to simmer. Cook 15 minutes. Check seasonings and adjust if necessary.

Set peppers cut side up on a lined baking sheet. Using a slotted spoon, drain the meat crumble mixture a little and then fill each pepper to the top, pressing down as you go. Place baking sheet in oven and cook for 30 minutes.

To serve, top each pepper with green onions and basil leaves. (If you have any leftover meat crumble mixture, set aside and use as a great sauce for noodles, rice, or even toast.)

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author: Erica Leibrandt

Image: Author's Own

Editor: Catherine Monkman