Serves: 4
Ingredients:
4 Peppers large enough for stuffing (red or green work well)
2 cups cooked brown rice
1 cup soy-free meat replacement crumbles
½ onion diced
10 mushrooms chopped (button or baby bella)
1 medium zucchini diced
½ cup tomato sauce
Directions:
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Preheat oven to 350 degrees
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Slice the peppers in half. Remove the seeds and carve out the white pith. Place in a large casserole dish side by side.
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Saute in olive oil the soy-free crumbles, onion, mushrooms & diced zucchini until soft.
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Mix the soy-free crumbles and vegetables with the cooked rice. Once combined, add in the tomato sauce. Season to your taste (salt, pepper, onion powder, etc)
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Stuff each pepper with the rice mixture.
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Add ½ inch of water to the casserole dish and cover tightly with aluminum foil.
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Cook for 45 minutes