This recipe serves 2-3 people
3 Bell Peppers ❤️🧡💛(color of your choice, I prefer red, yellow, and orange for this recipe as green are slightly less sweet)
1 cup uncooked Rice 🍚 of choice (I prefer jasmine or basmati rice) – The cooked rice will be stuffed into each ½ of a pepper) Quinoa is also an acceptable substitution
Vegetable broth 🍵 for cooking the rice in vegetable broth (instead of water💧)
4 stalks of Celery 🌱 - diced
3 cloves of Garlic 🧄- minced
Olive oil - use your judgement
Bragg Sprinkle Seasoning ⚡️ – to taste
1 Cup Veganaise – Follow Your Heart vegan mayonnaise (this stuff is amazing)
1/3 Cup Nutritional Yeast ✨ (looks like sawdust – but has lots of protein & is yummy)
Preheat oven to 350 degrees Fahrenheit
Start by cooking rice according to directions but use vegetable broth instead of water
Slice bell peppers in half and remove seeds - slice them so they are little boats for your filling
In a pan over medium heat, add onion, celery, carrot, garlic, and seasoning. Cook until celery and carrot are softened
Once the rice is done and the vegetables are softened, add the corn to the vegetable mixture and then combine vegetables into the rice.
Combine water, vegenaise, and nutritional yeast to make a sauce (I like to double the recipe amounts for this so I can pour extra over top before serving)
Add 1/2 Cup of vegenaise sauce mixture to the rice and vegetables (or enough to moisten it)
Drizzle olive oil in a glass or metal casserole dish (I usually use rectangular) and use a paper towel to spread it even around the dish to prevent the peppers from sticking
Scoop about a 1/2 Cup of the filling into each little pepper boat 🚣♂️ and place them in the casserole dish. If it’s a smaller pepper you will fit less if it’s a little bigger you may fit more.
Drizzle more vegenaise sauce over top of the peppers, and place them in the oven for about 20-30 mins.
Remove from oven when done and serve with more vegenaise sauce to pour over top.
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