Israeli Stuffed Peppers

Preheat the oven to 425°F. Add the saffron rice, 1 1/4 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.

Add the bouillon cube to a medium bowl, cover with ⅓ cup hot tap water, and mix to dissolve. Add the textured vegetable protein to the bowl and stir. Peel and dice the carrot. Peel and dice the onion. Peel and thinly slice 3 cloves garlic. Butterfly the Anaheim peppers by slicing down one side from stem to tail, and gently removing the seeds and white pith.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the diced carrot, diced onion, half the sliced garlic, and a pinch of salt. Cook until softened, about 5 to 6 minutes. Increase the heat to high and add 1 tbsp olive oil and the textured vegetable protein mix. Cook, stirring occasionally, until crisp in places, about 4 to 6 minutes more.

Add the almonds, Israeli spice blend, and dried cherries to the skillet. Cook, stirring occasionally, until fragrant, about 2 to 3 minutes. Gently open the Anaheim peppers and stuff with the filling. Place the stuffed peppers on a baking sheet and roast in the oven until tender, about 8 to 10 minutes.

Return the empty skillet to high heat and add 1 tsp olive oil and the remaining sliced garlic. Once hot, add the baby spinach (reserving 2 cups for the Cherry Tomato Penne) and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes.

Fluff the saffron rice with a fork. Divide the rice between plates and top with the Israeli stuffed peppers. Serve with the sautéed spinach on the side.