tomato sauce

Firecracker Stuffed Peppers

Firecracker Stuffed Peppers

Firecracker Stuffed Peppers

Print Recipe
Course Main Course
Cuisine American, Egyptian, Mexican
Keyword beyond meat, coirander, cumin, red pepper flakes, rice, spicy stuffing, stuffed peppers
Prep Time 10 mins
Cook Time 1 hr 15 mins

Equipment

  • 9 inch Cast Iron Skillet or Casserole Dish
  • Foil or casserole dish lid.
  • Rimmed Cookie Sheet

Ingredients

  • 5 Large Bell Peppers
  • 1 Cup Jasmine Rice
  • Cups Water
  • 2 Teaspoons Salt divided
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion diced (about 2 cups)
  • 16 Ounce Package Beyond Meat
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Red Pepper Flakes
  • 8 oz Package Vegan Cream Cheese
  • ½ Cup Cilantro fresh, roughly chopped + more leaves for garnish
  • 32 Ounces Misteka Signature Tomato Sauce

Instructions

  • Preheat the oven to 425°F.

Prepare The Stuffing

  • Put the rice, 1½ cups of water and 1 teaspoon of salt into a small saucepan, cover with a lid. Bring up to a boil (about 3-5 minutes), then turn down to a very low simmer, cooking for 12 minutes. Turn off the heat, and allow it to sit while you prepare the spiced meat filling.
  • Heat a large rimmed skillet over medium-high heat, and add the olive oil. When the oil starts to shimmer, add in the onion, and cook until translucent, about 5-7 minutes. The edges of the onions should be slightly browned. Add in the Beyond Meat, remaining salt, cumin, coriander, paprika and red pepper flakes. Break up the meat into small pieces with a wooden spoon as the meat cooks. Cook for about 5 minutes. The meat will continue to cook in the peppers, so don’t overcook the meat at this step.
  • Add in ⅓ cup of Misteka’s Signature Tomato Sauce, the package of cream cheese, and chopped cilantro. Mix well until the cream cheese has melted and is mixed in completely with the meat mixture. Add in the rice and mix well again.

To Make The Peppers

  • Cut off the top of the pepper, but leave enough so that there is enough flesh that attaches to the stem. Set the tops aside. Clean out the seeds, and then gently spoon the stuffing into the pepper. Use the back of the spoon to gently pack in the stuffing.
  • Place the cast iron skillet or casserole dish onto the rimmed cookie sheet to prevent any spillage. Pour the remaining Signature Tomato Sauce into the cast iron skillet, then place the stuffed peppers gently inside, so the peppers are surrounded by the sauce. Put the tops on the peppers, then using aluminum foil, cover tightly. Place in the oven and roast for 45 minutes. After the time is up, remove the foil, and continue to cook, until the peppers have slightly browned on top. Let rest 5 minutes before serving.
  • To serve, carefully remove the peppers to plates, and spoon some Tomato Sauce around the pepper, and garnish with more cilantro leaves.

Notes

For the peppers, try to pick those that aren’t too lopsided and stand up well on their own. If the peppers are small, you may need more than 5. It’s also possible that you’ll have leftover stuffing. It’s a great addition to avocado toast, tacos, or burritos!
You can make these as spicy as you want. If you don’t like spice, omit the red pepper flakes. Alternately, if you love spice, you can use something spicier than red pepper flakes, or your favorite hot sauce.
For the cream cheese, I used Violive brand, but there are others out there that would be equally delicious!

Chickpea Potato Stew

Chickpea Potato Stew

Chickpea Potato Stew

This stew is a hearty dish, chock full of nutritious chickpeas, veggies, and potatoes and is perfect to help warm you up during the cold fall and winter months!
Make sure to soak your dried beans at least 6-8 hours or overnight.
Use your pressure cooker or electric cooker such as an Instant Pot.
Take caution when removing the lid to your electric or pressure cooker. Condensation forms on the underside of the lid, and is extremely hot! Always turn the lid away from you and allow to drain before setting it aside.
Salt after, as additional salt can cause your beans to become tough.

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Chickpea Potato Stew

Chickpea Potato Stew

Print Recipe
A hearty stew made with Heka Saucery's Signature Tomato Sauce, nutritious chickpeas, potatoes, and eggplant.
Course Main Course, Soup
Cuisine American, Egyptian, Middle Eastern
Keyword chickpea, cilantro, eggplant, potato, signature tomato sauce, vegetable stock, vinegar, yogurt
Prep Time 5 mins
Cook Time 25 mins
Soak Time 5 hrs
Servings 4

Equipment

  • Pressure Cooker or Instant Pot

Ingredients

  • Cups Dry Chickpeas soaked, drained & rinsed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Pound Eggplant cut into ½ inch chunks (about 1 Large eggplant)
  • 1 Pound Russet Potatoes cut into ½ inch chunks (about 2 medium Russet)
  • 4 Cups Misteka Signature Tomato Sauce
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Salt
  • 2 Tablespoons White Vinegar
  • ¼ Cup Fresh Cilantro roughly chopped + more for garnish
  • ½-1 Cup Plain Vegan Yogurt

Instructions

  • First, make sure to soak your dried chickpeas in a large bowl, using 6 cups of cold, filtered water. Soak them for at least 6-8 hours or overnight.
  • When the beans have finished their soaking process, heat up the pressure cooker over medium heat, or use the saute function on the Instant Pot, and add the olive oil. When the oil is shimmering, add in the eggplant, and evenly brown for about 5-7 minutes, tossing frequently.
  • Drain and rinse the soaked chickpeas, then add to the pot along with the potatoes, signature tomato sauce, and vegetable broth. Stir to combine. Put the lid on the pressure cooker, ensuring that the seal is properly set, lock the lid on, and set your heat to medium-high. Cook for 10 minutes once the pressure cooker comes up to pressure. If using the Instant Pot, lock the lid on and check that the valve is set to seal. Set to cook for 10 minutes on high pressure. Let the pressure release naturally.
  • When the pressure is released, carefully tilt the lid away from you, and allow any condensation to drip back into the pot. Carefully set the lid aside. Add in the salt, vinegar and cilantro, stirring to combine. Serve immediately with a dollop of yogurt on top of each bowl, and sprinkle with torn cilantro leaves. Serve with toasted bread or pita as desired.