Summer is the season for farmers markets. If you’re fortunate enough to live in an area where there is a year-round farmers market, then awesome! But, for those of us that aren’t so fortunate, summer is a really amazing time of year to get your hands on local produce and fare from local farmers and artisans.
This recipe was inspired by a trip to the Maple Valley Farmers Market. Not all of the ingredients came from the market – I’m sure no market in the U.S. is going to have a vegan protein substitute – but the general idea and inspiration was found there.
Stuffed peppers…scratch that…stuffed anything sounded super delicious as I was walking around the market on a beautiful sunny afternoon. But what from the market could I put inside a pepper? The answer: pasta.
Lo and behold, a pasta stand appeared! Kidding…it was there all along. They had a smaller selection of vegan pastas (egg-less), but what they did have as options did not disappoint. I went with their lemon garlic orzo for this recipe.
When choosing a pasta, make sure it’s small. The smaller the pasta, the easier you can stuff the peppers. If you try to use uncut spaghetti noodles, you’ll likely end up with some peppers that are mostly noodles and some that are mostly “meat.”
This recipe was also featured in the Maple Valley Reporter (scroll down to view the page).
- 1 large yellow onion
- 1 package Simple Truth Meatless Crumbles (typically found at Fred Meyer)
- 3 tablespoons taco seasoning
- ½-3/4 cup water
- 3 large red peppers (or more, depending on how many people you're serving)
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon canola oil
- ⅛ teaspoon ground black pepper
- ¼ block of Daiya Cheddar Style Wedge (not the shreds)
- 1 large tomato, diced
- ½ pound small pasta (I used Lemon Garlic Orzo from Pappardelle’s - Maple Valley Farmers Market), cooked.
- 1 bunch green onions (chopped, green parts only)
- Fresh cilantro
- Lime (optional)
- Empty package of crumbles into a hot skillet, allow to thaw.
- Add taco seasoning and water, cook for a few minutes.
- Cut onion in half and then into thin strips.*
- Add onion to crumbles, add more water if necessary and allow to cook down for 10-15 minutes. Turn the burner off once the time is up.
- Slice peppers in half, crossways, and remove seeds.
- Drizzle oil and lemon juice on a foil-covered baking sheet and sprinkle on black pepper.
- Place peppers on baking sheet, open side down, rubbing each one into oil and lemon juice.
- Bake for 20 minutes at 400 degrees or until skin starts to blister. Let cool until able to handle.
- Slice cheese wedge into small pieces.
- Add diced tomato, cooked orzo, and cheese to skillet with crumbles. Stir to combine.
- Stuff peppers with mixture, and bake for another 10 minutes at 400 degrees, open side up this time.
- Garnish with cilantro, fresh lime juice and green onions.