Vegan Italian Stuffed Peppers

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 1/2 cups Broccolini
  • 2 stalks Celery
  • 1/4 tsp Chili flakes
  • 6 cloves Garlic
  • 1/2 bunch Kale
  • 1 tsp Oregano, dried
  • 1 generous handful Parsley and basil
  • 1 Shallot, large
  • 2 28-oz cans Tomatoes, fire-roasted
  • 3 Zucchini, medium

• Condiments

  • 1/2 cup Black olives

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 heavy pinch Black pepper
  • 6 Peppers
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

Found on parsnipsandpastries.com

Description

Ingredients

• 2 28-oz cans of fire-roasted diced tomatoes
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ teaspoon chili flakes
• 1 teaspoon salt
• heavy pinch black pepper
• 1 bay leaf
• 1 teaspoon dried oregano
• 6 peppers, cut in half from top to bottom, and seeded (to make 12 halves)
• 2 cups cooked brown rice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large shallot, diced
• 2 stalks celery, diced
• 3 medium zucchini, diced
• 1½ cups finely chopped broccolini
• half a bunch kale, stems removed and finely chopped
• ½ cup toasted walnuts, finely chopped
• ½ cup finely chopped black olives
• 1 generous handful each chopped parsley and basil, plus more for garnish

Directions

• Start the sauce. Heat 2 tablespoons of olive oil in a medium sauce pot. Once hot, add the garlic and saute until softened and fragrant. Add the canned tomatoes, salt, pepper, chili flake, bay leaf, and oregano. Bring to a simmer and simmer for about 40-45 minutes, until thickened.
• You can make your stuffing and prepare your peppers during this time.
• Once done, discard bay laf and puree about ¾ of the sauce in a blender until creamy. Return to pot and mix with remaining chunky sauce.
• Preheat oven to 400 degrees.
• Cook brown rice and set aside 2 cups (from about ¾-1 cup dry).*
• Prepare peppers. Cut peppers in half from top to bottom. Seed peppers and brush with olive oil and salt and pepper. Lay peppers cut side down on a foiled or greased baking sheet and cook in the oven for 15 minutes. Remove and cool.
• Heat 2 tablespoons of olive oil in a deep saute pan. Once hot, add the shallot, celery, and garlic, season with sea salt and pepper and cook until softened, but not browned, about 5 minutes. Next, add the broccolini and cook until crisp-tender, about 3-5 minutes. Add in zucchini and kale and cook 5 minutes more, until the zucchini is tender and the kale is wilted.
• Lastly, add in the walnuts and olives and heat through. Adjust mixture for seasoning by adding more salt if necessary and set aside.
• Once the sauce is done, spread an even layer on the bottom of a large baking dish.
• Place the peppers cut side up.
• In a large bowl, mix the vegetable mixture with the brown rice, ½ of the sauce, and a large handful each of chopped parsley and basil.
• Stuff the peppers well with the mixture.
• Cover the peppers in additional sauce, reserving some sauce for serving.
• Cover the baking dish with foil and bake the peppers for 20-25 minutes, until bubbly and tender.
• Serve with additional sauce and a generous sprinkling of fresh herbs and a touch of sea salt.