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Vegetarian | Vegan Recipe
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Stuffed Peppers in Rich Tomato Sauce (Vegetarian)
Makes 4 to 6
4 bell peppers, your choice of colour, cut top off ½ inch. Clean out seeds and membranes.
For Rice:
1 cup mix of rice(s) of your choice, we used brown and white basmati, follow the package instructions using 1 cup water and 1 cup plain tomato sauce for your liquid.
1 heaping teaspoon herbes de provence
1 to 2 teaspoons garlic powder
For Stuffing:
1 to 2 cups mixed vegetables, we used fresh green beans, frozen organic corn, and frozen organic peas
1 onion, chopped
1 heaping teaspoon herbes de provence
1 to 2 teaspoons garlic powder
1 teaspoon smoked paprika optional)
2 teaspoons whole or ground cumin seeds
1 15 oz can kidney beans
1 cup cheese, shredded or ½ inch cubes, we used a prepared mix of mozzarella, provolone, and parmasan. Sharp cheddar is awesome too.
For Tomato Sauce:
28 fl oz can of tomatoes, pureed, use the rest of the can from above.
1 teaspoon garlic powder
2 teaspoons herbes de provence
1 teaspoon cumin, ground
Himalayan pink sea salt and fresh black pepper, to taste
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Pre-heat oven to 350F/180C.
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Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact as in video.
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Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over).
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Simmer rice on medium-low heat with water, plain tomato sauce, and herbs.
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While the rice is cooking, in 1 tablespoon extra virgin olive oil, sauté onion and garlic until soft. Add the dried herbs, Stir for about a minute to combine.
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When the rice is cooked, add onion mixture, the beans, corn, peas, kidney beans, cheese. Season with salt and pepper.
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When rice is cooking, prepare a Dutch oven or large pot (as in video) by adding tomato sauce and spices to the bottom of the pot.
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Stuff the peppers, place the top on, hold together with a toothpick or skewer.
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Arrange the stuffed peppers on the tomato sauce, side by side in the pan.
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Cover and bake in the oven for 1 hour.
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Smother the stuffed peppers in the thick tomato sauce from the bottom of the pot.
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