Vegan Stuffed Peppers

These stuffed peppers are easy to make and the filling can be quite versatile. You can swap out different veggies or add different types, but these are my husband's favorite. To make ones with meat, use 2 cup of browned ground chicken, turkey, or beef. I like to use Trader Joe's Beef-less Ground Beef for this recipe but you can use your favorite vegan ground beef, as long as they hold up when cooking. I like to use stale brown rice for this recipe. I freeze brown rice that I get from Chinese take out and use them for this recipe. 

INGREDIENTS:

6 bell peppers (use different colored ones for a colorful presentation)

1 cup chopped onions

2 cups chopped mushrooms 

1 packet (12 oz.)Trader Joe's Beef-less Ground Beef (or 2 cups of browned ground chicken, turkey, or beef)

2 tablespoon oil

1 tbsp chopped garlic

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp paprika

1 cup brown rice

1 cup vegetable stock (or chicken, turkey, or beef stock)

2 cups tomato sauce

I recommend using this, but you can also use your favorite ground meat substitute

Mix vegetable stock with tomato sauce. Set aside for later use.

Cut the top of the bell peppers, take out all the seeds. Wash thoroughly.
You can either keep the top of the bell pepper to be cooked with the stuffed peppers, or you can chop them up and use as stuffing. I like the former because it has a better presentation.

In a pot, saute onions with oil in medium heat until it starts to brown. 

Add in garlic and continue cooking until onions and garlic are browned.

Add in mushrooms. Continue to cook in medium heat.

Sweat your mushrooms. Use the liquid to scrape up the brown bits on the bottom of the pot. Saute until liquid almost dries out.

Add in the Trader Joe's Beef-less Ground Beef (or browned ground meat). Stir evenly.

Add 1 cup of the vegetable stock and tomato sauce mixture into the pot. Add in oregano, basil, and paprika. Stir evenly.

Stir in brown rice. At this point, your brown rice should soak up most of the liquid. If it is too watery, you can leave it in the stove for a few more minutes.

Turn off the heat and let mixture cool for a few minutes.

In a casserole dish, stuffed and arrange your peppers neatly so they do not tip when you transfer them into the oven. Pour in the remaining of the vegetable stock and tomato sauce mixture. Bake for 30 minutes at 350°F.