I don’t have much to say on this one, other than, they’re delicious! Because you can do everything at the same time, it’s actually way less work and time than it seems to make.

I had enough sausage and rice mixture to probably fill another 2 more peppers, so you could easily do 8, just fyi.

Be sure to watch my video for more tips and fun!

Ingredients:

• Bell peppers (6-8)
• 1 cup white rice, rinsed
• 2 cups low sodium vegetable broth
• 1 white onion, chopped
• 1/2-1 pkg impossible savory sausage ground
• 2-3 tbsp minced garlic
• 1/2 bag frozen peas and carrots
• 15oz can no salt crushed tomatoes
• 2 tbsp Italian seasoning
• 1/2 tsp each garlic powder, onion powder, black pepper, red pepper chili flakes
• Vegan cheese to sprinkle on top (optional)

Directions:

1. Preheat oven to 400°F
2. Add rice and vegetable broth to a pot on the stove, cover with a lid and bring to a boil, then reduce to a simmer for about 18 minutes, or until the liquid is absorbed. Try not to open the lid during the process or you will release the steam. Let stand after it’s done with the lid on for another 10 minutes, then fluff with a fork
3. While the rice is going, take off the tops of the peppers and take out the inside and place in a pan with a splash of veggie broth on the bottom, then cover with foil and bake while you prepare the stuffing
4. In a large pan, start sautéing the onion. Once that gets cooked down a bit, add the sausage and cook thoroughly
5. Add the garlic, peas and carrots, finished rice, seasonings and crushed tomatoes and mix
6. Fill the peppers with the sausage and rice mixture, sprinkle some vegan cheese on top if you’re feeling squirrely and broil until it’s melted
7. Enjoy!