I am having so much fun experimenting with new recipes…and realizing how delicious Vegan can truly be. These stuffed peppers were no exception…

Ingredients:

–One box of wild rice of your choice

-1.5 Cups Vegetable Broth

-1.5 Cups Tomato Sauce of your choice ***I have been loving Uncle Steve’s brand; they are organic, gluten free, AND have the least amount of sugar than any other organic brand

-1/2 Teaspoon Garlic Powder

-1/2 Teaspoon Smoked Paprika

-1/2 Teaspoon Cumin

-2 Cups Chopped Mushrooms

-1 Chopped Red Onion

-4 Red Bell Peppers —> green or yellow are just as good

-15 Oz can Kidney Beans

-1/2 Cup Corn

-1 Teaspoon Hot Pepper Flakes

Topping Ideas:

-Hot Sauce

-Jalapeños

-Green Onion

-Avocado

-Shredded Soy Cheese

Directions:

-Simmer wild rice on medium – low heat with vegetable broth, tomato sauce, herbs, mushrooms, and onion until rice is fully cooked

-When rice is cooked, stir and mix in beans and corn

-Preheat oven to 350 degrees

-While rice mixture is cooking, prepare casserole dish by adding tomato sauce (I used the remainder of what was left in the jar), 1/2 teaspoon garlic powder, and red pepper flakes to bottom of the dish

-Prepare peppers by removing seeds and white insides

-Fill peppers by adding rice mixture, and place into casserole dish

-Cover and bake for 55 minutes

-Remove cover and bake for an additional 5 minutes

-Smother the stuffed peppers with the thick tomato sauce from the bottom of pan

-Garnish, and enjoy!

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These  were so filling I could only eat 1/2 of 1 pepper! And the leftovers were just as great 🙂

XOXO