Makes 1 Serving(s)
¼ teaspoon kosher salt
Nonstick vegetable spray, as needed
1 medium red pepper, uniform
½ cup frozen baby peas
1 tablespoon slivered or sliced almonds, toasted
2 sprigs thyme leaves, fresh (or 1/2 teaspoon dried)
1 ounce Veggie Block Pepper Jack Flavor, sliced 1/8” thick (or simply substitute the Veggie block with your favorite Galaxy product)
1 ounce Veggie Block Pepper Jack Flavor, crumbled (or simply substitute the Veggie block with your favorite Galaxy product)
Preheat oven to 400 degrees.
In a medium sized bowl, mix frozen peas, thyme, and the crumbled Veggie Pepper Jack.
Trip the top off of the red pepper, approximately ½” below the very top. Remove the seed and stems that may be inside of the hollow pepper. Stuff the pea mixture into the hollow pepper.
Place on a baking sheet or oven safe pan. Spray quickly with vegetable oil spray. Place in oven.
Cook for 25 minutes until the Veggie Pepper Jack is melted and the mixture inside registers 150 degrees on a meat thermometer. The Veggie Pepper Jack on top should be lightly browned and melted well.