These are NOT your grandmother’s stuffed peppers! We love this Ree Drummond recipe even if we changed things a little (we just can’t help ourselves). Using Beyond Meat and flavored Rice A Roni gave this a new super scrumptious twist. By using Basquettes and adding water to the baking pan underneath, the bottom of the peppers was moist and evenly cooked – not the burned bottom we remember from Grandma’s house (sorry Grandma, you were great at lots of things but cooking wasn’t your specialty!).
