Healthy Stuffed Peppers

The Urben Life Healthy Stuffed Peppers.png

The thing I love so much about Pinterest is how effortless it makes finding new recipes. (Same goes for Instagram!) Even better for those of us who have diet restrictions. I used to indulge in cheesy stuffed peppers, but since becoming lactose intolerant I haven’t attempted any alternatives. What I like most about this recipe I originally found on Ceara’s Kitchen is that it’s not replacing the cheese, but instead adding more filling veggies!

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Healthy Stuffed Peppers (Vegan, Gluten-Free)

Serves: 4


For Filling:
1½ cups wild rice
1½ cups vegetable broth
1½ cups plain tomato sauce
1 teaspoon herbes de provence
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cumin
2 cups chopped mushrooms
1 chopped red onion
4 bell peppers
1 (15 ounce) can kidney beans
½ cup corn

For Sauce:
1 cup plain tomato sauce
½ teaspoon garlic powder
1 teaspoon red pepper flakes
1½ teaspoon herbes de provence

Directions

1. Cook wild rice on low-medium heat with vegetable broth, tomato sauce, herbs, mushrooms, and red onion until fully cooked. Once cooked, stir in kidney beans and corn.

2. Preheat oven to 350F. As the rice is cooking, prepare a casserole dish by adding tomato sauce and spices to the bottom of the casserole dish.

3. Remove the seeds and white insides from the bell peppers. Fill the peppers with the cooked rice mixture.

4. Place stuffed peppers side by side in the dish. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish so the tops of the peppers just begins to blacken.

5. To serve, pour the tomato sauce from the bottom of the dish over the stuffed peppers. Top with the optional garnishes and enjoy!

We served seasoned potatoes on the side. What’s your favorite side for stuffed peppers? Let me know in the comments below! 

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