Frosty Stuffed Peppers With Cheese and Leeks
4 large red peppers
3/4-1 cup couscous
1 cup vegetable stock or water, boiling
vegan butter, to taste, optional (I use Vitalite)
olive oil, as needed
2 leeks, sliced thinly
3/4 cup mushrooms, sliced (8-12 small mushrooms)
1/2 cup vegan cheese, grated (I use Redwoods mature Cheezly)
3 gala apples, peeled and grated
1 cup cooked chickpeas, drained
1. Preheat oven to 350 degrees F. Chop the heads off the peppers, remove all seeds. Keep the heads, as you'll need them later. Add couscous to a saucepan with stock/water, and vegan butter, if using. Stir, then put a lid on the saucepan and leave.
2. Heat some olive oil in a wok or pan, add the chopped leeks and cook for 3 minutes. Lower the heat and add the mushrooms for another 2 minutes. Then add the grated apple and cheese together and stir until the cheese is melted and all ingredients have come together.
3. Add chickpeas to couscous. Stuff the peppers halfway with the couscous and top with the cheesey-leek mix. You should have plenty left over that you can add to the plates after the peppers have cooked.
4. Add peppers to baking sheet, put the heads back on the peppers, put in the oven, and bake for 20-25 minutes.
Source of recipe: I wrote this recipe.