*Thank you to Jessica P. for submitting this recipe!
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
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.
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.
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.
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.
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.
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.
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.
** 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.
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.
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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*Must contain at least one Pepper People seasoning.