Plant Based Brown Rice Stuffed Bell Peppers

This is a favorite recipe of mine when I have left over cooked brown rice.  The key is to make the rice super flavorful before stuffing it into the pepper.

Per cup of Left over cooked and cooled brown rice ...

1 large bell pepper top removed and seeds out

1 cup of your favorite tomato sauce 

Add to each cup of rice: 

½ cup sweet onion chopped

2 tablespoons of tomato paste 

¼ cup veggie broth 

¼ tsp garlic powder

1 cup chopped spinach or chard 

¼ cup chopped tomato

¼ cup chopped pepper (your favorite) 

Don't be afraid to add your favorite fresh herb or hot sauce or red pepper flakes.  

Mix rice well and stuff into bell pepper. Bake with sauce in oven 350 for and hour or crock pot in the sauce on low for up to 6 hours or steam entire pepper until tender and top with sauce. I love these served with mashed potatoes. 

Enjoy and stay compassionate!