Sometimes you just need a little comfort, rib sticking, warming soul food. BBQ usually does the trick for me.
The problems with store bought BBQ sauce are all the sweeteners and heaviness it has. The combination of smoked paprika, spicy brown mustard, and vegan Worcestershire sauce gives this stuffing a delicate BBQ flavor that is sure to please the taste buds.
You don’t have to be vegan to enjoy the umami savoriness of the vegan Worcestershire sauce. Standard Worcestershire sauce will work but will overwhelm the smoked paprika. Some of you may like that flavor profile and that is ok. A heads up that the Vegan Worcestershire sauce does have soy in it, for the soy free peoples. I don’t recommend coconut aminos or liquid aminos as a substitute. The taste is good but just didn’t have as much appeal for this recipe.
Smokey sweetness of BBQ without all the additives.
- 1 pound ground meat
- 1.5 tablespoons Vegan Worcestershire Sauce
- 1 tablespoon garlic crushed or minced
- 1/2 teaspoon salt divided in half
- 1 whole onion any color, diced, a little bigger than softball size
- 1 tablespoon spicy brown mustard
- 1 teaspoon smoked paprika
- 1 14.5 ounce can crushed tomatoes
- 2 cups cooked couscous, quinoa, cauliflower rice cooked in bone broth
- 6-8 whole bell or poblano peppers
Over medium high heat, in a large skillet, cook ground meat until grease is beginning to be absorbed by the meat. Add garlic, salt, and Vegan Worcestershire sauce, mix well.
Add in onion. Decrease heat to medium and continue to cook until onion is opaque in color and tender. This will take about 3-5 minutes.
Once onion is tender add in tomatoes, smoked paprika, spicy brown mustard and rice, couscous, or cauliflower rice. Combine well. Continue to cook over medium heat until most of the tomato juice is absorbed.
While the stuffing mix is cooking prep the peppers for stuffing. Cut the tops off of sweet bell peppers and remove seeds or sliced pablano peppers length wise and remove seeds as desired
Stuff peppers with mix and cook in oven set at 375 degrees Fahrenheit for 35 minutes or to desired tenderness of peppers.