1. Cook rice as directed
2. Cut your peppers in half, core and rinse them out. Bring a large pot of water to a boil, and add the peppers in batches for about 5 minutes. Remove and let them dry on a cooling rack.
3. To a large saucepan, melt butter on medium heat. Add onions and sauté for until fragrant. Toss in the garlic. Cook for 1-2 minutes before you crumble in the defrosted patties.
4. Once the burger crumble has browned, sprinkle with flour and mix until combined. Add cooked rice, milk, broth, parmesan, nutritional yeast, mustard powder, fresh herbs, salt and pepper. Fold everything together and simmer for approx. 5minutes until mixture thickens. Add more milk/broth in small amounts until desired consistency.
5. Spoon the filling into the peppers, top with cheese shreds. Broil in the oven for a couple of minutes until the cheese bubbles.
Author: Malissa Almond, @foxandfarro
3 medium green bell peppers
1 package of Sol Cuisine Mushroom & Wild Rice Burgers (4 patties)
2 cups of cooked brown rice
1 small cooking onion, minced
2 cloves of garlic, minced
2 Tbsp vegan butter
2 Tbsp brown rice flour
3/4 cup mushroom stock
1/2 cup plant based milk
1/2 tsp mustard powder
3 Tbsp fresh herbs, chopped (oregano, thyme & rosemary)
2 Tbsp nutritional yeast
1/4 cup vegan parmesan
Favourite shredded cheese to top
Salt & black pepper to taste