• 3 large green bell peppers
• 1 bag of sausage flavored crumble
• 1 bag of beef flavored crumbles
• 1 small white onion
• 1 tbsp of canned fire-roasted tomatoes (so get the smallest can possible, unless you really like these…then add more)
• 1/2 cup of ketchup or tomato sauce
• 1 tbsp Milk
• 3 or 4 tbsp plain breadcrumbs
• 1 packet of meatloaf seasoning
• Cheese — your choice, but shredded mexican mixture works well (cheddar + monterrey jack)
• Also…Cookie Sheet/Baking tray, Parchment Paper, Salt, Pepper

Stuffed Peppers Method (45 minutes)

• Preheat oven to 400 degrees
• Mix crumbles together, then cook in microwave until the mixture is warm all the way through (check bags for instructions and time). You don’t want to cook it fully, because this will go in the oven later.
• Cut up the onion and saute in a pan with a small amount of butter, until brown.
• Add onion to crumble mixture and mix through.
• Add the fire-roasted tomatoes (1 tbsp is normal, or more if you like this flavor) to the crumble and mix through.
• Add half a cup of ketchup or tomato sauce, your choice, mix through.
• Add 2 tbsp of milk & 3 or 4 tbsp of breadcrumbs.
• Mix the milk and breadcrumbs through to bind everything together, so keep an eye on this as you’re mixing to see if you need more (or less).
• Add and mix 1 packet of meatloaf seasoning.
• Cut the peppers in half, remove seeds and stems (you should have 4 pepper halves now, ready to be filled).
• Add the crumble mixture to the pepper halves till they are barely overfilled (just over the level of the half).
• Line a cookie sheet with parchment paper, put the peppers on it, and place into the oven.
• Cook until the peppers brown/crisp a little on top, which should take about 10 minutes.
• Then add the cheese on top…not too much…and cook again until browned/melted to your liking.
• This will only take a couple of minutes, so stay close.

Green Beans Method (10 minutes)

• 2 cups of green beans (or enough for however many people you’re cooking for)
• Cut ends off green beans and place into a microwave -safe bowl
• Add 1 tbsp of butter, 1 or 2 tbsp of honey, 3 tbsp of water to the bowl
• Cook in microwave on high for 2 minutes (or longer depending on your liking and microwave’s power)

Potato Method (30 minutes)

• 3 russet potatoes, cut and boiled in water until they are soft, which will take around 15 minutes after the water starts boiling
• Take a fork, and see if you can mash one of the pieces easily…that’s when you know they’re done.
• Strain the water off, place potatoes into a bowl that you can mash in
• Add some milk, a little at a time, and mash through with the potatoes. Add milk until you get the potatos to your liking. Remember, you can always add more, but you can’t take it out. Our suggestion is to start with 1/4 cup of milk, and then add from there if you’d like.
• Add 1 tbsp of butter and mix through as well.
• Add salt and pepper to taste

• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon butter or margarine
• 1 can (28 ozs.) tomatoes with liquid (cut up)
• 1 can (4 ozs.) mushroom stems and pieces (drained)
• 1 can (2 ¼ ozs.) sliced ripe olives (drained)
• 2 teaspoons dried oregano
• 1 pound veggie crumble, browned and drained (optional)
• 12 ounces spaghetti cooked and drained
• 1 can (10 ¾ ozs.) condensed cream of mushroom soup (undiluted)
• ¼ cup water
• ¼ cup grated Parmesan cheese

Method

• Preheat oven to 350 degrees
• In a large skillet, sauté onion and green pepper in butter until tender.
• Add tomatoes, mushrooms, olives and oregano.
• Add cooked veggie crumble (soy) if desired.
• Simmer, uncovered for 10 minutes.
• Place half of the spaghetti in a greased 13” x 9” baking dish.
• Top with half of the vegetable mixture.
• Sprinkle with 1 cup of the cheese.
• Repeat layers.
• Mix the soup and water until smooth; pour over casserole.
• Sprinkle with Parmesan cheese.
• Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.