1/2 cup meatless beef, chicken or tofu (Find this at Hearts Choices)
1/4 cups vegetable broth
4 large red, yellow, or orange bell peppers (halved, seeds removed)
1-2 tbsp nutritional yeast
1 tsp cinnamon
Salt and pepper, to taste
Ripe avocado, sliced
Fresh lime wedges
Green onion, chopped
Cashew cream sauce
Preheat oven to 375 degrees. Arrange your peppers in a baking dish & lightly brush the peppers with coconut oil.
In a cast-iron skillet, add olive oil and warm over medium heat. Once your skillet is to temperature, add onions and carrots. Cook until tender and the onions become translucent.
Add in garlic, cinnamon, nutritional yeast, cauliflower rice, and meatless protein. Cook for an additional 5 minutes, Add in vegetable broth and reduce heat, cooking until the cauliflower rice is tender and the liquid is absorbed. Season with salt and pepper.
In a large bowl, combine almond flour, oat flour, rolled oats, coconut flour, and cinnamon. Stir to incorporate.
Generously stuff halved peppers with cauliflower rice mixture until all peppers are full. Cover the baking dish with foil.
.Bake for 30 minutes covered. Then remove foil and bake for another 15-20 minutes, or until peppers are tender and slightly golden brown. Adjust cooking time based on preference.
Serve with desired toppings.
Serve immediately or portion and freeze for an easy make-ahead dinner!