Thanksgiving is coming so soon! I don't know about you, but every year, I always look for shortcuts to make Thanksgiving dinner easier. This year, I'm SO excited to have found out about Hilary's Holiday Stuffing. This awesome stuffing is vegan, gluten free, dairy free, egg free, nut free, and free of the most common allergens.
WHAT?
Yes!
A pre-made stuffing that's safe for my Little Guy is certainly hard to come by. I'm sure you feel the same way if you deal with food allergies, celiac disease or food intolerances in your family.
Little Guy tried this stuffing a few days ago and LOVED it. That's saying a lot for a 7-year old who has become a little picky!
And take a look at these whole food, wholesome and clean eating ingredients. Wow!
I'm sure there will be NO leftovers of this stuffing after Thanksgiving. BUT, if you happen to have leftovers, you can use it for yummy meals like...
This Vegan Stuffing and Veggie Buddha Bowl. Just warm up the stuffing and add some roasted veggies and fresh veggies. I don't think it even needs dressing, but you could always put on a little salad dressing or make a simple avocado crema with avocado blended with yogurt or lemon juice and a little salt or garlic.
It's really pretty easy. Just cut off the tops of 4 peppers and clean them out:
Saute mushrooms, kale and onions (or any other veggies you'd like to add in!):
Mix the veggies with Hilary's warmed stuffing (I warmed it in the microwave!):
Top with cheese (we use vegan cheese due to food allergies), and bake at 350 degrees for about 25-30 min depending on your oven!
Here's the full recipe!
Vegan Stuffing Stuffed Peppers Recipe
Ingredients:- 1 package Hilary's Holiday Stuffing
- 4 bell peppers
- 1/2 cup cheese (we used vegan cheese)
- 1/2 cup sauteed mushrooms
- 1/2 cup sauteed onions
- 1 cup sauteed kale
- olive oil
- salt and pepper to taste
Directions:
- Preheat oven to 350 degrees
- Saute mushrooms, onions and kale in olive oil until soft
- Combine warmed Hilary's stuffing with sauteed veggies in bowl
- Scoop stuffing and veggie mixture into peppers
- Bake filled peppers for 25-30 minutes (depending on your oven) until peppers are tender and cheese melts
Voila! You have a healthy, allergy-friendly, and delicious meal!
Thank you to Hilary's for sponsoring this post. I only work with companies that I support and use in our own family. I hope you enjoy hearing about new allergy-friendly products and finds like this!
Pin this image to save the recipe for later!
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