[Recipe Share Sunday] Vegan Stuffed Peppers

A friend of mine emailed me this recipe earlier in the month, raving about how great it turned out for her.  It's been on my dinner menu since, so I finally got around to making them Thursday night.  I made some changes, so they weren't completely vegan (my changes in red), but they were still organic and delicious.  

They will definitely be going into the rotation!

oh, and my favorite part... it's one of Bethenny's recipes, ha!  Way to go Skinny Girl.

Vegan Stuffed Peppers
Bethenny Frankel, OK! Magazine 2/28/11

Ingredients:
4 bell peppers
1 medium onion, sliced  (I used half of medium onion - it was all I had on hand)
12 oz vegan beef crumbles (I used morningstar, my favorite fake groundbeef)
1 tsp salt
1 tsp pepper
.5 tsp cumin
.5 tsp chili powder
1 cup salsa
2 cups cooked brown rice or other cooked whole grain (After a mishap in the pantry that resulted in dry rice everywhere, I cooked 1 and 1/2 bags of 10-minute brown rice)
.5 cup crumbled vegan cheese (I used two handfuls of shredded mexican Horizon cheese)
.25 cup fresh chopped parsley (not used)

Directions:
1. Preheat oven to 400 degrees.
2. Slice off the tops of the peppers & remove seeds and ribs. Cut a thin slice off the base of the peppers to help them stand up.

3. Dice pepper tops and base and sauté with onion in nonstick pan on med-high heat.

 4. Add vegan meat, salsa, salt, pepper and remaining spices. Combine over heat until all ingredients are warm.

 5. Remove pan from heat and add the rice, cheese and parsley.

6. Fill peppers on a nonstick baking sheet, and place in oven. Cook for 20-25 minutes.

When done, tops will be crispy (and delicious, that was my favorite part)...

(enjoyed one of these will I wait for them to bake)

ENJOY!