These Vegan Stuffed Bell Peppers are loaded with yummy veggies, cauliflower rice and herbs, then smothered in a rich Green Chili Gravy (recipe to come later). I highly recommend using as many fresh ingredients as you can when making this recipe.
Ingredients List
6 large bell peppers (tops cut off and seeds removed)
1/4 cup water
1 medium onion (diced)
3-4 cloves garlic (minced)
1 cup Zucchini (diced)
1 cup Yellow Squash (diced)
1 cup Tomatoes (Diced)
8oz Mushrooms (sliced)
Handful of Spinach
1 teaspoon dried Oregano
1 teaspoon dried Basil
1/4 cup fresh chopped Parsley
1 (14oz) can of Tomato Sauce
1 cup cooked Brown Rice
1 cup cooked Cauliflower Rice
Salt and pepper to taste
Preheat oven to 350 degrees.
In a large skillet, heat water over medium heat.
Add Onion and Garlic.
Saute for 5 minutes.
Add Zucchini, Squash Mushrooms, Oregano, Basil, Parsley, Salt & pepper, and Tomato Sauce.
Cook for 2 minutes.
Add Tomatoes, Rice, and Cauliflower Rice to combine.
Remove from Heat.
Fill each pepper with vegetable mix, making sure to pack it well.
Cover with a lid or tin foil.
Place the dish on the center rack of the preheated oven.
Bake 35-40 minutes.
Remove cover from pan.
Bake another 5-10 more minutes
Let cool for 10 minutes before serving,
Sprinkle with freshly chopped parsley.
Enjoy.
