Spanish Stuffed Pepper & Rice


 Pepper Stuffing:

  • 1 small onion, chopped.
  • 1 package of mushrooms, sliced.
  • 1 cup of broccoli flowerets, sliced.
  • 1 tablespoon olive oil.
  • 1 bag of frozen vegan Boca ground crumbles, or another brand.

  • Sautee onion, shrooms, & broccoli in olive oil, on medium heat, for about 5 minutes until tender.
  • Add the ground crumbles & stir. Cook for about 5 minutes or until the crumbles have thawed & are warm.

  • 2 teaspoons onion powder & chili powder.
  • 1 teaspoon each ground cumin, garlic powder, & paprika.
  • 1/2 teaspoon salt & 1/2 teaspoon sugar.

  • Combine seasonings together in a small bowl.
  • Sprinkle seasoning onto veggie & crumble mixture, stir until combined.

  • Four Large bell peppers, your choice of color.

  • Cut peppers lengthwise near the top & clean out seeds & membranes.
  • Pre-heat oven to 350 degrees & place peppers in a glass oven-safe dish.
  • Scoop veggie & crumble mixture into each pepper.
  • Bake for 1 hour or until peppers are soft & just getting brown around the edges.

  • 2 tablespoons olive oil.
  • 2 tablespoons diced onion.
  • 1&1/2 cups rice.
  • 2&1/2 cups no-chicken broth.
  • 1 cup plain tomato sauce or unseasoned stewed tomatoes that have been blended.
  • 1 teaspoon garlic powder.

  • In a medium sauce pan, sauté the diced onions in olive oil on medium heat for a few minutes until softened.
  • Add the dry rice & cook for about 6 minutes until the rice becomes golden brown.
  • Slowly, add the broth & tomato sauce to the rice, then stir in the garlic powder. Bring to a boil. After that begins to boil, turn the heat to low & cover. Let simmer for 20 minutes then fluff with a fork.

 Plate the rice and stuffed peppers together, adding freshly sliced avocado to the side if you wish!