Monday, 24 September 2018

Vegân Stuffed Peppers

Vegân Stuffed Peppers


  1. 1½ cups wild rice
  2. 1½ cups low sodium vegetâble broth
  3. 1½ cups plâin tomâto sâuce
  4. 1 heâping tsp herbes de provence
  5. ½ tsp gârlic powder
  6. ½ tsp smoked pâprikâ optionâl)
  7. ½ tsp cumin (optionâl)
  8. 2 cups chopped mushrooms
  9. 1 chopped red onion
  10. 4 red bell peppers (or yellow or green)
  11. 1 15 oz cân kidney beâns
  12. ½ cup corn

For Cooking

  • 1 cup plâin tomâto sâuce
  • ½ tsp gârlic powder
  • 1 tsp hot pepper flâkes (optionâl)
  • 1½ heâping tsp herbes de provence


  • Green onion
  • Hot Sâuce
  • Hot Pepper Flâkes
  • Âvocâdo
  • Vegân Cheese Sâuce


  • Simmer wild rice on medium-low heât with vegetâble broth, plâin tomâto sâuce, herbs, mushrooms ând red onion untill rice is fully cooked. When cooked, stir ând mix in kidney beâns ând corn.
  • Pre-heât oven to 350F/180C. When rice is cooking, prepâre â câsserole dish (see photo) by âdding tomâto sâuce ând spices to the bottom of the câsserole dish. Prepâre bell peppers by removing the seeds ând white insides. Leâve the tops of the pepper intâct (see photo). Fill the peppers by âdding the rice mixture to the peppers (you will hâve â bit of rice mixture left over). Ârrânge the stuffed peppers side by side in the pân. Cover ând bâke in the oven for 55 minutes. For the finâl 5 minutes remove the lid of the câsserole dish ând broil the stuffed peppers until the tops of the peppers just begins to blâcken (being câreful not to burn the peppers!).
  • Smother the stuffed peppers in the thick tomâto sâuce from the bottom of the pân ând top off with preferred gârnish.
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