Vegan Stuffed Peppers

1 1/2 cups brown rice

1 1/2 cups vegetable broth

1 1/2 cups tomato sauce

1 heaping tsp Italian seasoning

1 onion, diced

1 can beans, drained and rinsed (I used chickpeas but kidney beans and black beans work well, too)

10oz bag frozen corn

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

4-6 bell peppers, any color

1/2 cup tomato sauce (in addition to the 1 1/2 cups above)

  1. In a large pot, add rice, veggie broth, 1 1/2 cups sauce, herbs, and onion. Bring to a boil, then reduce to simmer until rice is done cooking and liquid is absorbed.
  2. Meanwhile, in a large pot, bring water to a boil. Chop the tops off the peppers and hollow out. Add the peppers to the pot of boiling water and let boil for 10 minutes.
  3. Preheat oven to 350.
  4. Once rice is finished, add in the beans, corn and seasonings. Mix well.
  5. On the bottom of a casserole dish, pour 1/2 cup of sauce to coat the bottom. Place peppers in the casserole dish. Fill with rice mixture.
  6. Bake for 25 minutes. Once done, you can top it with salsa, cilantro, or avocado.

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