Garden Highway

Stuffed bell peppers featuring Cauliflower & Carrot Chef Veggie Starter 

Serving Size: 6-7 servings



  • 6 to 7 bell peppers, red, green or yellow 
  • 3 cups Garden Highway Cauliflower & Carrot Chef Veggie Starter 
  • 1 tablespoon olive or vegetable oil
  • 1 lb ground beef (or ground turkey) 
  • 1 cup shredded Parmesan Cheese, plus additional for topping 
  • 1 (14 1/2-oz.) can crushed tomatoes, divided 
  • 4 cloves garlic, minced 
  • 1⁄2 teaspoon freshly ground black pepper 
  • Salt to taste 
  • 1⁄2 cup dry breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley



Preheat oven to 375°F. Brown ground beef, breaking up as it cooks with the back of a wooden spoon. Transfer to a large bowl, discarding excess fat.  In the same pan, sauté Cauliflower & Carrot Chef Veggie Starter in 1 tablespoon oil on high heat for 3 to 5 minutes. Add to bowl with meat with cheese, 1/2 can crushed tomatoes, garlic, salt and black pepper; gently toss. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the seeds from the inside of the peppers. Cut a very thin slice of pepper from the bottoms so the peppers stand upright and place in a lightly oiled shallow baking dish. Stuff peppers with mixture. Spread remaining crushed tomatoes on top of each pepper and sprinkle with bread crumbs. Bake for 25 minutes or until filling is heated through. Add a sprinkle of cheese to each pepper and cook for another 5 minutes until cheese is melted. Garnish peppers with parsley.