Vegetarian Shepherd's Pie Stuffed Peppers

Just because you choose to save the animals and not eat meat doesn’t mean you shouldn’t be able to enjoy one of the greatest comfort food dishes.. Shepherd’s pie. I thought I came up with the brilliant idea to bake mini Shepherd’s pies inside peppers for a lower carb option. Turns out.. I am not, but, I am adding a twist by providing a vegetarian option.

If you are interested in making this dish with meat, I originally found Inspiring Savings’ recipe which can be found by clicking here. For all my fellow veg-heads, keep reading for the meat-free recipe 🙂

Ingredients:

“Meat” Filling
- 2 tbsp of olive oil
- 1 package of Morning Star Veggie Grillers Crumbles
- 1 jar of pasta sauce (I used a basic tomato basil sauce for this recipe)
- ½ red onion, diced
- ⅓ bag of frozen mixed veggies (I used a mixture of corn, peas, carrots, and green beans)
Mashed potatoes
- 2 lbs of potatoes (roughly 8)
- 2 tbsp of butter (dairy free butter can be used)
- 1 cup of milk (again, dairy free option can be used)
Stuffed peppers
- Shredded cheddar cheese
- 4-6 whole bell peppers (any color you prefer)

Instructions:

Preheat oven to 400℉
Peel the potatoes and boil until tender (about 15-20 minutes)
While the potatoes are boiling, dice the red onion and add to pan with olive oil for 2 minutes. Add salt and pepper.
Add the frozen “meat” crumbles and stir until thawed.
Add the frozen vegetables and pasta sauce. Simmer on low until sauce thickens and vegetables are thawed.
Once the potatoes are tender (fork can easily slide through when stabbed), mash with butter, milk, salt and pepper. I used a masher initially then a hand blender for a creamy texture.
Cut the peppers in half and remove seeds. Line a baking tray with parchment paper and set pepper halves.
Stuff the peppers with the “meat” filling and top with mashed potatoes. Salt and pepper to taste. Sprinkle the top with shredded cheddar cheese.
Bake for 15 minutes. Broil for 2 for a browned top.
Cool and enjoy!