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Gluten free and vegan stuffed bell peppers: yummy stuffed bell peppers that are delicious, nutrient dense, and easy to make! Definitely one to make again for the family! | via Autumn All Along
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Gluten Free and Vegan Stuffed Bell Peppers

May 16, 2016recipes

Gluten free and vegan stuffed bell peppers: yummy stuffed bell peppers that are delicious, nutrient dense, and easy to make! Definitely one to make again for the family! | via Autumn All Along

Our first year of marriage, Devin cooked my stuffed bell peppers for a date night in- that was my first time eating them and they have been a favorite since! I made this particular vegan stuffed bell pepper recipe because it isn’t as complicated as many stuffed bell pepper recipes I’ve tried to cook up in the past, but also because meat is expensive so we are always trying meat substitutes.  As someone who isn’t really traditionally a fan of mushrooms, I love the heartiness the mushrooms add to the recipe. Additionally, I much preferred the Ragu Thick and Hearty Roasted Garlic sauce because of the flavor and texture; I’ve found that often stuffed bell pepper recipes have tomato paste and I always think that tastes really bitter!  These gluten free and vegan stuffed bell peppers are delicious and I know you’ll love them as much as I do!

Gluten free and vegan stuffed bell peppers: yummy stuffed bell peppers that are delicious, nutrient dense, and easy to make! Definitely one to make again for the family! | via Autumn All Along

Gluten Free and Vegan Stuffed Bell Peppers
2017-11-02 18:11:07
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Ingredients
  1. 1 teaspoon olive oil
  2. 1 chopped sweet onion
  3. 1 chopped zunchini
  4. 4 cups chopped mushrooms
  5. 1/4 cup slivered almonds
  6. 1/4 cup chopped pecans
  7. 1 1/2 teaspoons chili powder
  8. 1 tablespoon parsley
  9. 1/2 teaspoon freshly ground black pepper
  10. 1/2 teaspoon garlic powder
  11. 1/4 teaspoon salt
  12. 2 1/2 cups hot cooked brown rice
  13. 2 cups of Ragu Thick and Hearty Roasted Garlic Sauce
Instructions
  1. Cook brown rice
  2. Cut tops off bell peppers; discard seeds and membranes.
  3. Cook peppers in boiling water 5 minutes; drain.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add chopped onion; sauté 3 minutes or until tender.
  6. Add mushrooms; sauté 4 minutes or until tender.
  7. Add rice to the skillet with the ragu sauce and all of the recipe seasonings and mix.
  8. Spoon 3/4 cup rice mixture into each bell pepper.
  9. Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.
Notes
  1. Parmesan cheese can be added prior to baking the stuffed bell peppers for a vegetarian option.
Autumn all along https://autumnallalong.com/
Gluten free and vegan stuffed bell peppers: yummy stuffed bell peppers that are delicious, nutrient dense, and easy to make! Definitely one to make again for the family! | via Autumn All AlongGluten free and vegan stuffed bell peppers: yummy stuffed bell peppers that are delicious, nutrient dense, and easy to make! Definitely one to make again for the family! | via Autumn All Along
This is my first experience with the new line of Ragu homestyle sauces and I’m a big fan! I will definitely be trying the other flavors they have because I loved how it saved me some time on the recipe too 🙂 .

Do you love stuffed bell peppers too? What are your favorite ingredients for them?

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My name is Autumn and I'm a 30 something wife and mama living in northern Virginia. I share my highs and lows, the things that make my heart sing, and what I'm learning along the way. Say hello!

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