Stuffed peppers have never been my fave so I figured let’s jazz it up with some Buffalo chikin dip esq kind of thing…jackfruit is PERFECT for such a thing! I’m so glad I found it!

Be sure to watch the recipe video for more tips and fun!

Ingredients:

• Peppers (I prefer using the small sweet peppers but you can certainly use regular sized peppers)
• 1 onion
• 3 stalks celery
• 2 20oz cans of green jackfruit
• 1/4-1/2 tsp each of salt, pepper, garlic powder and onion powder
• 1/2 cup vegan ranch (I used WayFare but you can use my vegan ranch recipe if you’re not being lazy like me)
• 1/2 cup Buffalo sauce (Frank’s is accidentally vegan)
• Vegan cheddar to sprinkle on top (I prefer follow your heart)

Directions:

1. Preheat oven to 400°F
2. Sauté diced onion and celery while you drain and squeeze the water out of the jackfruit
3. Chop the jackfruit and add to the sautéing onion and celery and add the seasonings
4. Continue cooking on the stove for just a few minutes and then take off the heat and add the vegan ranch and Buffalo
5. Stuff halved and de-seeded peppers and sprinkle with vegan cheese
6. Bake for about 15 minutes
7. Enjoy!