Puff Pastry stuffed with Ground Taco Protein, cheese and caramelized peppers and onions.

Serves 1-2 people

Ingredients

For Ground Taco Protein

• 1 Bag RollinGreens Ground Taco Protein
• 2 cups water
• 2 tbsp olive oil

For Pockets

• 1 onion
• 1 green bell pepper
• 1 roll of Puff Pastry
• 3 cups shredded cheese

Instructions

1. For the Ground Taco Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco Protein and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. Preheat Oven to 400 degrees F. Remove Puff Pastry from refrigerator to allow it to warm to room temperature. 
5. For the filling, in a sauté pan, heat to medium and add the sliced onion. Cook until light brown, add the sliced peppers. Cook for 10 minutes, stirring occasionally. Once Peppers are finished cooking to al dente, remove from heat and add the RollinGreens Taco Protein and stir. Add cheese to filling and stir.
6. For the pockets, open Puff Pastry. Cut into 8 pieces and place ½ cup of filling into the center of the pastry squares and fold pastry over. With a fork, press each side of the pocket together. Place the pockets into the oven and bake for 15-25 minutes, or until pockets are golden brown and hard.
7. Remove from oven and allow to cool for 5-10 minutes before serving.

-Enjoy Chef Ko