Stuffed Red Peppers

On most Saturday nights, I tend to not only cook only for myself, but for my entire family. This is a great vegan recipe that will satisfy any hungry crowd of people, who are opposed to your vegan ways. It really satisfies people and I guarantee they will not miss the meat or dairy. It is low fat, oil free, and 100000000% vegan :D The great thing about peppers is when you cook them they let out a natural oil that has no fat, so no need to add any oil here! Start cooking by..

Preheat the oven to 400 degrees F.
You'll need (serves 7; or less, and use leftovers for lunches during the week)

7 red peppers
6 cups of pre-cooked red rice
3/4 cup peas
3/4 cup corn
3/4 cup chopped carrots
1 cup cherry tomatoes
10 stalks asparagus
10 shiitake mushrooms
1 handful of enoki mushrooms (optional)
1 green onion
1 chopped garlic clove

Dressing
2 tbsp soya sauce
1/4 cup vinegar
1 tbsp mustard seeds
Pinch Black pepper and Garlic poder
1 tbsp mustard

Take out the tops of the peppers and clean out the insides. Set them aside. In a large bowl, put the rice, peas, corn, carrots, garlic, and cherry tomatoes and mix well. Chop up your mushrooms and add them in, and chop your asparagus and add them too. Using scissors, cut the green onion into slices and add them to the mixture.

In a separate bowl, mix the soya sauce, mustard, vinegar, black pepper, garlic powder, and mustard seeds. Pour them over top of the rice mixture and stir well. Than, grab the peppers and stuff them with the rice; get as much as you can in there. Place them in a large pan and if you have nay left over rice, just spread it out evenly amongst the peppers. Cover with tin foil and let it cook for 45min-1hour. Make sure you check on it around 30 minutes just to be sure.

Serve with sweet potato fries, and some olive pine nut salad :)

Family vegan dinner? I think so,
Julia