EARTH ANGEL VEGAN’S VEGGIE STUFFED PEPPERS – yummy vegetable stuffing fills a savory pepper and it is topped with tomato sauce. Served with mashed potatoes and you have a healthy and delicious meal.
3 large bell peppers cut in half (seeds removed)
1 can of kidney beans rinsed and drained
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt (optional)
2 tablespoons of tomato paste
6 tablespoons of instant oats
1 cup of frozen mixed vegetables thawed
1 jar of your favorite marinara sauce
In a food processor put all ingredients except bell peppers and mixed vegetables and pulse to a semi-smooth paste (can be a little chunky). If it is too thick… add a couple tablespoons full of the marinara sauce. Stir in the mixed veggies until combined and divide the mixture between the six bell pepper halfs.
Line a glass baking dish with sauce and place the peppers on top of the sauce… save enough sauce to spoon some on each pepper. (I sprinkled some nutritional yeast on top) Cover with foil and bake at 350 for 45 minutes. Take out of the over and spoon more sauce from the bottom of the pan on top of the peppers and put back in the oven without foil for 5 minutes.
Serve the peppers with a tossed salad. I like to make mashed potatoes or rice or noodles with it because the sauce is fabulous on them.