Sourdough Stuffed Bell Peppers


   To make the veggie meat layer:

  • 2 tablespoons olive oil (or any oil you prefer)
  • 1 1/2 cups Gardein Beefless Ground
  • 1/4 cup Nutritional Yeast
  • Salt to taste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup water
  • 6 whole white mushrooms (chopped)
  • 1/4 cup red onion (chopped)
  • 1 carrot (chopped)
  • 2 tablespoons Sofrito

To roast the bell peppers:

  • 2 red bell peppers
  • 2 green bell peppers
  • Spray olive oil
  • Salt

To make the sourdough mixture:

  • 3/4 cup fed sourdough starter (has been fed within the last 4-12 hours)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 2 tablespoons melted butter (cooled, because we don’t want to scramble the egg)
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon dried basil


  • To cook the veggie meat; add all ingredients to a medium sized skillet and cook on medium-high heat for 12-15 minutes or until the veggies are tender. Set aside.
  • To roast the peppers; preheat the oven to 400° F.  Cut and remove the inside of the peppers.  Spray a 9×13 baking dish with oil and place the peppers in it, cut side down. Spray the peppers with oil and sprinkle with salt. Bake for 15-20 minutes. Take out of the oven and turn them cut side up.
  • To make the sourdough mixture; add all the ingredients to a medium size bowl and combine with a spatula.
  • To stuff the peppers; add a layer of meat, and a layer of the sourdough mixture.
  • Bake at 375° F for 25 minutes.
  • Serve with salad or rice.

This dish can be made regular or gluten free.  It all depends on which sourdough starter you have or make. ↓

Recipe for Gluten Free Sourdough Starter-

Recipe for Regular Sourdough Starter-

Sourdough mixture

Bake for 25 minutes