Mom's Soul-soothing Stuffed Peppers, Vegan-style

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 green peppers (or any color)
• 1 cup uncooked rice
• 1 onion
• 1 cup veggie crumbles
• 1/2 cup corn
• 2 (16 ounce) cans tomato sauce
• 1/2 cup fresh basil
• 1 tablespoon fresh rosemary, chopped
• 1 pinch onion powder
• salt & pepper
• mashed potatoes (make about 4 servings)

Recipe

• 1 cook rice. make it flavorful by adding some veggie bouillon powder, vegan butter, and/or salt in the cooking water.
• 2 cut tops off peppers and deseed. steam them (including tops) for 15 minutes in rice cooker as you cook the rice, if you have this option. otherwise, boil them for 5 minutes and then remove promptly (dump water out of them) and put in a deep pyrex or corningware dish; a bowl or something with high sides. they should not be fully cooked but if they are, don't worry.
• 3 saute onion in oil of choice in a large pan. add the fresh herbs* after a minute. when onions are translucent, add veggie crumbles, corn and 1 can of tomato sauce.
• 4 when all is cooked through, reduce or turn off heat until you can add the rice to this mix. salt & pepper to taste. add a pinch of some onion powder too. just season the mix til you like the flavor.
• 5 spoon stuffing into the peppers in the pyrex dish. (if you end up with extra stuffing, combine it with sauce in step 6.).
• 6 pour the remaining can of tomato sauce into the bottom of the pyrex dish, so the peppers are swimming in it.
• 7 bake at 400°f for 30 - 40 minutes, until the sauce is bubbling or tops of peppers are getting a little rim of black.
• 8 serve over mashed potatoes; trust me.
• 9 * herbs are flexible: i had fresh basil i had to use plus rosemary from the garden, but you can use dry ones to taste, in any combo you might like: i usually go italian-style. oregano works fine too.