Name: Tuscan Style Stuffed Peppers
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 cup brown rice; 2 cups vegetable broth; 2 tbsp dairy free butter; 0.5 cup sweet onion (diced); 1 bulb garlic (minced); 8 oz baby bella mushrooms (thinly sliced); 0.5 cup sun dried tomatoes (in oil, chopped); 2 tbsp all purpose flour ((Use GF option if needed)); 0.5 cup unsweetened milk; 3 cups fresh spinach (roughly chopped); 1 can chickpeas (drained); 0.125 tsp red pepper flakes; null null salt and pepper (optional); 4 null bell pepper; 2 tbsp vegan parmesan cheese

Instructions

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1

Cook the brown rice (0.5 cup) with vegetable broth (2 cups) according to package directions.
2

While the rice cooks, chop the garlic (1 bulb), sweet onion (0.5 cup), baby bella mushrooms (8 oz), sun dried tomatoes (0.5 cup), and fresh spinach (3 cups). Set aside.
3

Preheat oven to 205°C (400°F) approximately 10 minutes before the rice is done.
4

In a large skillet, melt dairy free butter (2 tbsp) and sauté the garlic (1 bulb) for 1-2 minutes.
5

Add the sweet onion (0.5 cup) and baby bella mushrooms (8 oz). Cook for 3-4 minutes until the onions are translucent and mushrooms have softened.
6

Stir in the sun dried tomatoes (0.5 cup) and cook for 1-2 minutes.
7

Reduce heat to low. Sprinkle all purpose flour (2 tbsp) over the mixture and stir well.
8

Pour in unsweetened milk (0.5 cup) and add fresh spinach (3 cups). Cook for about 3 minutes, until the spinach is wilted. Add a splash more milk if the mixture seems too dry.
9

Stir in the cooked brown rice (0.5 cup), drained chickpeas (1 can), and red pepper flakes (0.125 tsp).
10

Taste the filling and add [salt and pepper] as desired.
11

Cut the tops off pepper (4 bell) and stuff them generously with the filling. Sprinkle with vegan parmesan cheese (2 tbsp).
12

Place the stuffed peppers in a baking dish, cover with foil, and bake in the preheated oven for 30-35 minutes.
13

Remove from oven and serve hot.