Vegan Stuffed PeppersVegan Stuffed Peppers

If you have about 1 hour and 35 minutes to spend in the kitchen, Vegan Stuffed Peppers might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 23g of protein, 17g of fat, and a total of 580 calories. This recipe serves 4. For $3.63 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up mushrooms, tomato sauce, garlic powder, and a few other things to make it today. 16909 people were impressed by this recipe. It is brought to you by Ceara's Kitchen. With a spoonacular score of 100%, this dish is great. Similar recipes are Vegan Stuffed Peppers, Vegan Stuffed Peppers, and Vegan Stuffed Peppers.

Ingredients

Cooking Instructions

1. 01

   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.Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!