Vegan Stuffed Peppers

Vegan Stuffed Peppers

For years I thought stuffed peppers required cheese.  Until one day a little birdie told me pish posh!  Cheese is for the birds! So I started making it sans cheese- and then I discovered veggie sausage… woah! This stuff is seriously amazing.  It. Taste. Exactly. Like. Sausage.  You won’t miss a thing—oh except for the constipation and troubles that real red meat gives you.  Wink ;-)

I digress...So my daughter LOVED this recipe.  Actually she loves peppers- but tonight at dinner I swear I have never seen her eat so much, and that's saying a lot because she'll eat everything {except bananas}.

So I make them differently almost everytime- stuffed peppers to me is almost like meatloaf, whatever veggies I have in my fridge goes in my pot.  I’m literally looking at the photo to remember what I put into this particular pot-clearly not much- must have been the end of the week ;-)  

I photographed the left overs.  Just thought you should know that. ;-)

3 bell peppers- cut in half and seeded

½ pound gimmie lean veggie sausage

½ onion chopped (or a whole onion of you please)

2 cups rice (brown, white- your preference- I don’t care have purple if you want)

3 cups water (more if needed for rice)

1 can of corn-drained (or a cup and a half of frozen corn)

1 can diced tomatoes (any kind you have, I think I had w/ fennel and green peppers)

The Fun Part—

-          boil peppers (after you seed them) in pot to soften them for 5 minutes. Then place in a 12x9 baking dish

-          In pot cook ‘sausage’ and onion

-          Add rice, water, tomatoes, and corn. Bring to boil

-          Simmer for about 15 minutes- or until liquid is absorbed and rice is soft.

-          Stuff the peppers

-          Throw them in 350 oven for 15 minutes

Yum J