Vegan Stuffed Peppers

Happy Monday everyone! Boy do I have a recipe to share with you today – I am in looooove with these bright Vegan Stuffed Peppers. Don’t they just exude summer and springtime? They are so comforting and healthy, these Vegan Stuffed Peppers have quickly become our new favorite meal around here. I love that they are stuffed full of so much goodness! I filled them with a creamy tomato wild rice, mushroom, bean and corn mixture! Yummayy!
Happy Monday everyone! Boy do I have a recipe to share with you today – I am in looooove with these bright Vegan Stuffed Peppers. Don’t they just exude summer and springtime? They are so comforting and healthy, these Vegan Stuffed Peppers have quickly become our new favorite meal around here. I love that they are stuffed full of so much goodness! I filled them with a creamy tomato wild rice, mushroom, bean and corn mixture! Yummayy!

Ingredients
  • 1/2 tsp cumin (optional)
  • 2 cups chopped mushrooms
  • 1 chopped red onion
  • 4 red bell peppers (or yellow or green)
  • 1 15 oz can kidney beans
  • 1/2 cup corn
  • For Cooking
  • 1 cup plain tomato sauce
  • 1/2 tsp garlic powder
  • 1 tsp hot pepper flakes (optional)
  • 1 1/2 heaping tsp herbes de provence
  • Garnish
  • Green onion
  • Hot Sauce
  • Hot Pepper Flakes
  • Avocado
  • Vegan Cheese Sauce

Instructions
  1. Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.
  2. Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).