Ingredients for Shepherd's Peppers

4 large red peppers

1 package Beyond Meat Crumble

1 large onion

3 Tablespoons Minced Garlic

2 Tablespoons Butter *Vegan - sub 1 Tablespoon avocado oil

1 Tablespoon Tamari *GF - San-J Organic GF Tamari

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Flour *GF - King Arthur GF Flour

1.5 Cups Frozen Peas

1.5 Cups Vegetable Stock

1 Teaspoon Salt

2 Teaspoons Oregano

2 Teaspoons Tarragon

2 Teaspoons Black Pepper

2 Teaspoons Umami Seasoning

1 Package Instant Potatoes

1/2 Cup Shredded Cheese *Vegan - optional

2 Teaspoons Garlic Powder

Shepherd's Peppers

1. Saute 1 large onion, 3 Tbsp garlic, and 2 Tbsp butter (or oil) on medium high heat.

2. When onion becomes translucent, add 1 package of Beyond Meat Crumble.

3. Once Beyond Meat is fully cooked, add 1 Tbsp tamari & 2 Tbsp apple cider vinegar

4. Once liquid blends in, add 2 Tbsp flour and mix completely. Cook for 3 minutes.

5. Once flour has completely dissolved, add 1.5 cups of frozen peas. Mix completely.

6. Add 1.5 cups of vegetable stock, 1/4 cup at a time. Bring liquid to simmer before stirring in.

7. Add 1 tsp salt, 2 tsp oregano, 2 tsp tarragon, 2 tsp black pepper & 2 tsp umami seasoning.

8. Prepare mashed potatoes according to package, add 1/2 cup shredded cheese & 2 tsp garlic powder.

9. Cut top off peppers, clean membrane. Fill bottom half with meat, top with mashed potatoes.

10. Replace top of pepper, and place on cookie sheet. Bake at 375 degrees for 45 minutes.

11. Top with something green, like basil, green onion, or chives. Careful, filling will be hot!