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Vegetarian Vegetable "Beef" Pasta

6/25/2023

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*Thank you to Jessica P. for submitting this recipe! 
Ingredients:
1 1/4 cups Italian cheese 
2 cups unsweetened original almond milk
1 tbs veggie pepper
1 tbs pink Himalayan salt 
1 tbs parsley 
1 tbs granulated garlic 
1 tbs minced garlic 
3 oz baby spinach 
1 cup pasta of your choice
12 oz plant based beef
8 oz butternut squash noodles 
8 oz zucchini noodles 
2 tbs extra virgin olive oil 
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Directions:
1. Add 1 tbs extra virgin olive oil to a pan with uncooked plant based beef. Cook beef.
2. Once cooked move aside. In a different pan add remaining 1 tbs extra virgin olive oil, with garlic, butternut squash, zucchini, and spinach. Cook until tender. About 10 minutes covered. 
3. Transfer to a big bowl and add almond milk and seasoning. Use immersion blender until smooth. You can also use a blender. 
4. Cook pasta in large pot. Once cooked drain water and add vegetables sauce to pasta, beef, and cheese. 
5. Cook in low heat until cheese is melted, while mixing everything together. Then enjoy
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Mushroom Chicken and Wild Rice Soup

6/25/2023

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Ingredients: 
2 tbsp butter
16oz sliced mushrooms
1 tbsp butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 tbsp Minced Garlic
1/2 tbsp Thyme
1/2 tbsp Veggie Pepper 
1 tsp All Purpose Seasoning 
6 cups Chicken Broth
1 (4.3oz) box wild rice 
3 chicken breasts, cooked and diced or shredded
1 cup milk or cream
1 cup grated Parmesan 
salt and pepper to taste
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Directions: 
​Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
Melt the butter in the pan, add the onions, carrots, and celery and cook until tender, about 8-10 minutes.
Mix in the garlic and thyme and cook until fragrant, about a minute.
Add the broth, rice, chicken, remaining seasonings, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

​Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
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Homemade Black Beans

6/24/2023

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Ingredients: 
​1 lb dried black beans 
4 cups Vegetable Broth 
1 (7oz) can green chiles
1/2 red onion 
6 strips raw chopped bacon
1 tsp Cumin
1 tsp Granulated Garlic
1 tsp Granulated Onion 
1 tsp Chili Powder
1 tsp Smoked or Spanish Paprika
1/2 tsp Red or Jalapeno Pepper Flakes (optional)
3 Bay Leaves 
salt to taste 
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Directions: 
Soak black beans over night and then drain and rinse. Pour into a crockpot. 
Add onion, green chilies, chopped bacon, broth, and seasonings. Stir until evenly mixed.
Cook on low for 8 hours. 
Serve by itself as a side or over rice. Enjoy. 
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Cafeteria Noodles

6/24/2023

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Ingredients: 
4 cups Chicken Broth
1 tsp extra Chicken Broth Powder
1 (10.5 oz) can Cream of Chicken Soup 
16 oz Egg Noodles 
1 stick butter 
2 tsp Veggie Pepper
1 tsp Granulated Garlic
1 tsp Granulated Onion 
​2 tbsp Parsley
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Directions: 
Bring the broth and extra broth powder to a boil. Add the noodles and bring back up to a boil. Stir in the Cream of Chicken Soup then boil for 2 minutes. 
Change to low heat and add the butter and seasonings, stir until butter is melted. 
Turn off heat and cover for 20 minutes. 
After that, stir and enjoy by itself or with chicken and veggies. 
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Sweet Chili Shrimp Stir Fry

6/23/2023

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Ingredients: 
1 tbsp oil​
​1 cup Sweet Chili Sauce
1 lb med shrimp, shells and tails removed
1 tsp Chives 
1 tbsp Sesame Seeds 
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Directions:
​In a skillet, heat the oil over med heat and add the shrimp in an even layer. Cook the shrimp for 2 minutes per side. 
Add the Sweet Chili Sauce and bring the sauce to a light simmer. This is also where you can add any veggies you'd like. Stir in chives and 1/2 tbsp Sesame Seeds. 
Serve over rice and sprinkle the remaining Sesame Seeds on top. 
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Air Fryer Green Beans

6/23/2023

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Ingredients:
1 pound fresh green beans
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup grated Parmesan cheese
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion 
1 tsp All Purpose Seasoning or Spicy All Purpose Seasoning 
1 tsp Veggie Pepper 
1/2 tsp Oregano 
1/2 tsp Garlic Salt 
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Directions: 
Wash and dry the green beans. Cut the tips off and put them in a large bowl. Drizzle on olive oil and lemon juice, then sprinkle on the seasonings and cheese, then toss to coat.
Add the beans in a single layer to the air fryer basket, making sure not to overcrowd. Set the temperature to 370 degrees and cook for 5 minutes. Shake the basket, then continue to cook for another 5 minutes until the beans are crispy and tender on the inside. The total time is 10 minutes.
When the beans have finished cooking, remove them to a serving plate and season to taste with more salt and pepper. I also give a nice squeeze of fresh lemon juice and more Parmesan cheese. Serve immediately by themselves or with your choice of dipping sauce. 
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Garlic Mushroom and Baby Potatoes

6/23/2023

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Ingredients: 
4 tbsp butter
1/2 tbsp Minced Garlic
2 cups baby potatoes
3 tbsp soy sauce
2 cups your choice of mushrooms
1/2 tsp Rosemary 
1/2 tsp Basil
1 tsp Veggie Pepper 
1 tsp All Purpose Seasoning 
pinch of salt
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Directions: 
Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tbsp of soy sauce.  
Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
Cut baby potatoes in halves.
In a pan or skillet, melt butter over medium heat and saute garlic until tender. 
Add the mushrooms and cook until water is released and cooks off. 
Add potatoes cook until edges are browned.
Add all the seasonings and 1 tbsp soy sauce.
Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.
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A Poor Man's Beef Stroganoff

4/23/2023

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Ingredients: 
1 pound lean ground beef
1 Tbsp Minced Onion
1 tsp Granulated Garlic
½ tsp Granulated Onion
½ tsp salt
½ tsp Black Pepper
3 Tbsp Brown Gravy Mix
1 cup hot water
1 (10 oz) can cream of mushroom soup
½ cup sour cream
2 tsp parsley
1 bag (12 oz) wide egg noodles
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Directions: 
In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, garlic, onion, salt, & pepper until ground beef is no longer pink.
Drain the excess grease/liquid.
Whisk together the contents of the gravy packet with the water until combined. Pour this into the ground beef.
Add the sour cream and cream of mushroom soup and stir everything together until combined.
Let the mixture simmer over medium or medium-low heat while the noodles cook (about 10 minutes).
Cook noodles according to package instructions. Remember to add about 1 teaspoon of salt to the boiling water so the noodles have flavor.
When the noodles are done cooking, drain them but do not rinse them.
Add the noodles and parsley into the creamy ground beef mixture and stir together to combine.
Serve!

** Try filling the pot with water and start it boiling while you cook the ground beef mixture. That way once the meat is ready to simmer, the water is already boiling and you just have to add your egg noodles in.
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Mushroom Casserole

4/23/2023

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Ingredients:
¼ cup olive oil plus more for the pan
32 oz baby Bella mushrooms sliced
1 tsp salt
2 Tbsp Minced Onion
1 Tbsp Minced Garlic
½ tsp Black Pepper
½ tsp Thyme
1 cup Gruyere cheese, shredded
1 tsp parsley for garnish
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Directions:
Preheat your oven to 400 degrees F and grease a 2-quart baking dish with olive oil.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
Add the onion, garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.
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SLOW COOKER PARMESAN CHICKEN & RICE

4/23/2023

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Ingredients: 
4 chicken breasts
2 (10.75-oz) cans cream of chicken
1 tbsp Garlic and Herb Pepper
​1 tbsp Parsley 
1 tsp Granulated Garlic
2 tsp Granulated Onion
Salt to taste
1.75 cups milk
1 cup regular long-grain raw white rice
.25 cup grated parmesan
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Directions: 
Spray the insert of the slow cooker with cooking spray. Place chicken in the bottom.
Mix together the cream of chicken soup, seasonings, milk, and rice. Pour over chicken. Sprinkle parmesan cheese on top of rice mixture.
Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 hours. 
Remove chicken from slow cooker and chop. Place back in the slow cooker and stir to combine.
If rice mixture is too thick, add water, chicken broth or additional milk to thin out.
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