We love adapting recipes we find on various blogs and Pinterest posts by subbing out the ordinary beef for Bump Beef + Plant Blend. This stuffed red pepper recipe is a great way to bring some summer sunshine into your fall cooking since stuffed peppers are always in season!
We found the original recipe on the Dinner then Dessert website, but we obviously suggest using Bump Beef + Plant Blend to add some extra plant protein to your meal. By using Bump, you're not only getting a nice lean meat with no fat to drain off, but it also means that you're reducing your dinner's environmental footprint. Win-win!
So if you want to spice up your next dinner, you’ll need to give Bump Stuffed Peppers a try!
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1-pound Bump Beef + Plant Blend
2 tablespoons taco seasoning (we LOVE the Spice World taco blend)
1 cup rice, cooked
2 cups salsa, divided
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
3 bell peppers, split in half and de-seeded (through the stem)
8 ounces shredded cheddar cheese, divided
Preheat the oven to 350 Fahrenheit.
Add Bump Beef + Plant Blend to a large cast iron skillet and brown until a deep brown crust appears before breaking the Bump apart.
Stir the Bump Beef + Plant Blend and brown until a deep crust appears on about 50% of the meat.
Let brown for 1–2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the taco seasoning and stir.
Add in the rice and half the salsa. Stir.
Scoop the mixture into the bell pepper halves and top with the remaining salsa and half the cheese.
Bake for 45 minutes in a covered pan.
Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Enjoy with some fresh basil on top!