4-5 bell peppers
1 can tomato sauce
1 can diced tomatoes
1 can sweet corn
1/2 cup chopped onion
1 tablespoon Earth Balance or vegan margarine
1 tablespoon olive oil
1 tablespoon vegan worcestershire (or soy sauce)
1 clove of garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt
1 teaspoon ground black pepper
1 1/4 cups long grain wild rice, cooked
Cut tops off peppers; removing membranes and seeds. Chop edible parts of tops and set aside.
In a large skillet/frying pan, heat olive oil and butter over medium heat. Sauté chopped pepper (from pepper tops) and chopped onion until vegetables are tender (approx. 5 minutes). Add tomatoes, tomato sauce, crushed garlic, basil, oregano, worcestershire, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Simmer for 10 minutes.
In a large mixing bowl, combine drained corn with remaining salt and pepper, cooked rice, and 1 cup of tomato mixture. Mix well. Stuff peppers with mixture.
Pour remaining tomato mixture over the stuffed peppered. Bake at 350 degrees for 60 minutes.
All those flavors in one awesome bite. Enjoy!