Vegan Stuffed Peppers
Recipe adapted from aheadofthyme.com
1/2 cup of brown rice
2-3 tbsps of olive oil or oil of your choice
1 large yellow onion (chopped)
1 cup of mushrooms (diced)
1 large carrot (sliced)
1 zucchini (diced)
1 bunch fresh parsley (chopped)
1/2 cup tomato purée
1 tsp salt (to taste)
1 tsp pepper (to taste)
1 tsp chili powder
1 pinch chili flakes (optional)
**Please thoroughly wash all ingredients (except spices & tomato purée) before preparing.
Preheat over to 425F
In a small pan, bring 1 cup of salted water to a boil over medium heat and cook 1/2 cup of rice until water is absorbed (about 20 minutes); drain colander and set aside
Cut off tops of bell peppers and set aside. Scoop out the inside and discard the seeds; wash the peppers carefully
In a large pain heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry further for 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes.
Remove from heat; add cooked rice, 1/2 cup of parsley, tomato puree, and stir until well combined
Season to taste with salt, pepper, chili powder and a pinch of chili flakes (optional). Add more salt+pepper to taste
Divide the mixture between the peppers in a greased baking tray. Bake for 2o-25 minutes, until slightly brown on the edges
Sprinkle remaining parsley on top and serve!