Channa masala stuffed bell peppers straight from the bag
Home-cooked meals on rainy days will always reign superior. Especially the ones that my mom used to make when I was home.
Her go-to? Stuffed bell peppers.
The aroma of the sweet bell pepper baking in the oven, the buttery rice layered on top of the adobo seasoned ground meat, and the melted mozzarella cheese being the icing on top of the cake. My go-to meal for any gloomy day.
Then I remembered, I’m vegan and unemployed, so this exact recipe will do me no good.
My financial stability hasn’t been feeling so stable lately.
It’s hard to buy my favorite foods when everything requires you to sacrifice your right arm, left leg, and first born child.
I was reminded that Oh SNAP! existed so I thought,
“Oh SNAP! Here I come!”
Their Spring 2021 hours haven’t been announced just yet, but they will update their instagram soon, @hsuohsnap.
Oh SNAP! gives you three bags to choose from: meat-eater, vegetarian and vegan.
They provide ingredients for breakfast, snacks, and lunch/dinner meals. Although the ingredients included make good meals themselves, I still like to be a little creative.
Remember, back there, when I said my mom’s recipe wouldn’t work out for me? Well, I created my own, with ingredients from Oh SNAP!.
While sweet bell peppers were not included in the bag, those were the only ingredients I had to buy from the store; everything else was included.
So I just made myself a comfy dinner for about $4.
Yes, of course, I’ll share it with you!
Chana Masala Stuffed Bell Pepper
Serving Size: 2
Time: 45 min
- 1 cup of rice (included in bag)
- 1 packet of Tasty Bite Organic Channa Masala (included in bag)
- 1 cup canned corn (included in bag)
- 2 sweet bell peppers
Images by Mikayla Moore-Bastide
- Cook your rice.
- After the rice is done cooking, heat up the Channa Masala and the corn together following the directions on the back of the package.
- Preheat your oven to 350 degrees F.
- Wash and dry your bell peppers.
- Cut the tops off of the bell peppers; place the tops aside. Fill the peppers half and half with rice on the bottom and the channa masala on top. Place the tops back on.
- Bake for 15 minutes.
- Carefully remove and let it sit for 5 minutes. Enjoy!
- If you want to get fancy-schmancy with it, sprinkle some (vegan) mozzarella cheese on top. Bake the peppers 15-20 minutes more to melt them on top.
- If your circumstances make it possible, don’t be afraid to zhuzh it up with some cherry tomatoes or spinach.