Stuffed Bell Peppers

Mmmm. Stuffed peppers. These were one of my favorites growing up. But those were packed with hamburger, and sometimes cheese. Neither one appeals to me now. Sure, you could just use Boca crumbles or something similar; but I wanted stuffed peppers that had nothing 'faux' about them. Just pure veggie goodness. And these are just the ticket.

Ingredients:

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.

 

Rinse peppers. Place peppers in large stock pot. Cover with salted water. Bring to a boil. Reduce heat and simmer for approx. 5 minutes. Drain peppers and set in a 3 quart sprayed/greased baking or casserole dish.

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!