Pulled Shredz Stuffed PeppersJuly 10, 2026 · heather henning
INGREDIENTS
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✓ 6 Bell Peppers – Red, Orange, Yellow or Green
✓ 2 Cups Cooked Rice
✓ 1/3 Cup Vegetable broth or stock
✓ 2 T Olive Oil
✓ 3 Cloves of garlic
✓ 1 medium onion
✓ 1 15oz can Fire Roasted tomatoes
✓ 1 Tsp Paprika
✓ Salt & Pepper to taste
✓ Optional: Shredded vegan cheese
INSTRUCTIONS
1. Thaw The Shredz
Remove Shredz from the freezer and set out to thaw. You can pre thaw overnight in the Refrigerator or set out while you prep to thaw.
2. Prep The Peppers
Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush with a little olive oil if desired, then place upright in a baking dish. Cook for 10-15 minutes until peppers are soft.
3. Cook The Filling
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Build The Flavor
Add the fire-roasted tomatoes, paprika, salt, and pepper. Stir well and let simmer for 3–5 minutes.
5. Mix The Stuffing
Add the Pulled Shredz, cooked rice and vegetable broth to the skillet. Stir until everything is well combined and heated through. Cover and let simmer for 7-10 minutes stirring occasionally to warm through the mixture.
4. Stuff The Peppers
Spoon the filling evenly into each bell pepper. Top with shredded vegan cheese if using.
4. Bake
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the tops are lightly golden.
4. Serve
Let cool for a few minutes before serving. Enjoy warm.