Writing and life are journeys. Eat like you are going on a journey with these peppers.
- Preheat the oven to 425.
- Wash 5-6 red, yellow, and orange peppers. Don’t forget to remove stickers. Larger peppers make better “bowls” for this recipe. Cut off the pepper tops vertically to pull out the seeds. Wash the insides to remove the remaining seeds and pull out any white rind.
- Brush the peppers in olive oil, inside and out, and set aside on a sheet of foil on top of a cookie sheet.
- Brown your favorite vegan or other meat with 3-4 crushed garlic cloves. I use olive oil spray on the pan. Throw in some spices that might be complimentary to your BBQ sauce. I like to use some cumin on mine. When the meat is lightly browned, drain a little using the old pan lid method, and add a half to whole bottle of your favorite BBQ sauce. A family pack of meat definitely takes the whole bottle. You want the BBQ to make the meat saucy.
- Cook the meat the rest of the way, allowing enough time for the meat to simmer lightly in the sauce. This process can take about 15-20 minutes for regular meat and 5-7 minutes for vegan meat.
- While your meat is simmering, bake the peppers at 425 degrees for about 10 minutes.
- When the meat is ready, bring the peppers out of the oven. Ladle the cooked meat into each pepper bowl, filling the peppers to the brim. Cook the meat and peppers in the oven for about 5-7 minutes.
- Generously top the filled peppers with your favorite vegan or other cheese and cook another 5 minutes or until melted.
My favorite homemade vegan BBQ sauce can be found at the Nora Cooks blog.
Store bought vegan: Annie’s
Regular BBQ Sauce: Sweet Baby Ray’s Hickory & Brown Sugar