KV Stuffed Pepper
Vegan Stuffed Peppers
- 2 1/2 cups rice
- 2 1/2 cup vegetable broth
- 2 1/2 cup tomato sauce
- 2 heaping teaspoon of Italian seasoning
- 2 onion diced
- 1 15 oz can kidney beans
- 30 oz can of corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 4 bell peppers, any color
- 30 oz tomato sauce
In a pot, add rice, vegetable broth, 1 1/2 cups tomato sauce, herbs, and onion. Bring to a boil. Turn heat down to low, cover pot and simmer for 20 minutes or until rice is done cooking and liquid is absorbed.
While rice mixture is cooking, prepare peppers. Cut tops off of peppers and hollow out, discarding inner seeds.
Place peppers into a large pot of salted water and boil for 10 minutes, turning half way though. Remove from water and set aside.
Preheat oven to 350*
Once rice mixture is cooked, add kidney beans and corn. Mix well.
Add garlic powder, onion powder & cumin. Mix well.
In the bottom of an 8x8 casserole dish pour 1/2 can of tomato sauce and spread around.
Place peppers on top of tomato sauce. Salt inside of peppers well.
Fill peppers with rice mixture.
Pour remaining 1/2 can of tomato sauce over the top of each pepper.
Bake for 25 minutes.
Serve with side of left over rice mixture