VEGAN STUFFED PEPPERS

Happy Monday everyone! Boy do I have a recipe to share with you today – I am in looooove with these bright Vegan Stuffed Peppers. Don’t they just exude summer and springtime? They are so comforting and healthy, these Vegan Stuffed Peppers have quickly become our new favorite meal around here. I love that they are stuffed full of so much goodness! I filled them with a creamy tomato wild rice, mushroom, bean and corn mixture! Yummayy!

These stuffed peppers are not exactly like the ones we eat in Turkey – they are kind of a fusion between Turkish Stuffed Peppers and the ones I grew up eating in Canada that my mom loves to make. You know when you eat a particular food that just brings you back to a wonderful place in time? Well eating these Vegan Stuffed Peppers makes me feel like I’m back by the Aegean Sea and at home in my Mama’s kitchen eating the stuffed peppers she used to make for us as kids! It’s funny how food can must us so nostalgic.

Ingredients

• 1½ cups wild rice
• 1½ cups low sodium vegetable broth
• 1½ cups plain tomato sauce
• 1 heaping tsp herbes de provence
• ½ tsp garlic powder
• ½ tsp smoked paprika optional)
• ½ tsp cumin (optional)
• 2 cups chopped mushrooms
• 1 chopped red onion
• 4 red bell peppers (or yellow or green)
• 1 15 oz can kidney beans
• ½ cup corn

For Cooking

• 1 cup plain tomato sauce
• ½ tsp garlic powder
• 1 tsp hot pepper flakes (optional)
• 1½ heaping tsp herbes de provence

Garnish

• Green onion
• Hot Sauce
• Hot Pepper Flakes
• Avocado
• Vegan Cheese Sauce

Directions

1. Simmer wild rice on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion untill rice is fully cooked. When cooked, stir and mix in kidney beans and corn.
2. .....................................................................
3. .............................................................................

full recipe : www.cearaskitchen.com

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