Stuffed Pumpkin Peppers

Preheat the oven to 400F. To make the filling, heat olive oil in a large sauté pan, add shallot and garlic and sauté until translucent, about 2-3 minutes. Then add meat substitute and break it up with your spatula, cooking until golden brown, about 4 minutes. Add thyme, cumin, chilli flakes and tomato paste and sauté for another 2 minutes to bring out the flavours of the tomato paste. Add rice pumpkin puree, salt and veggie broth. Stir to combine, bring to a simmer, turn the heat to low and cover. Cook for 15 minutes. In the meantime, cut the tops off of your bell peppers and carve them however you’d like.

Once the filling is cooked, stir to fluff the rice. Then stuff each pepper with the filling. Place them in a foil lined loaf pan or small casserole dish. Drizzle them with oil and top with cheese shreds. Pop the pepper tops on, fold the foil over (it should cover most of them) and bake for 35-40 minutes. Then remove the pepper tops and broil for an additional 2-4 minutes to get the cheese nice and bubbly. Remove from the oven and pop the tops back on. Cool for a few minutes before serving and enjoy!