Stuffed Bell Peppers

Mix cooked quinoa or brown rice with diced vegetables, The Saucy Bean Stir-Fry Sauce, and some chopped nuts or seeds. Stuff this mixture into halved bell peppers and bake until the peppers are tender.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed

• 1 cup brown rice or quinoa, cooked

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, chopped

• 1 cup cooked black beans

• 1 cup corn kernels (fresh or frozen)

• 1 cup "The Saucy Bean Stir-Fry Sauce"

• Salt and pepper, to taste

• 1/2 cup grated vegan cheese (optional)

• Fresh herbs (like cilantro or parsley) for garnish

Instructions:

1. Prepare the Bell Peppers:

• Preheat the oven to 350°F (175°C).

• Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

1. Cook the Filling:

• Heat the olive oil in a large skillet over medium heat.

• Sauté the onion and garlic until translucent, about 3-5 minutes.

• Add the mushrooms and cook until they are soft, about 5 minutes.

• Stir in the cooked brown rice or quinoa, black beans, and corn. Cook for another 2-3 minutes until everything is heated through.

• Pour in "The Saucy Bean Stir-Fry Sauce" and mix well. Season with salt and pepper to taste. Cook for an additional 2 minutes.

1. Stuff the Peppers:

• Spoon the filling into each bell pepper cavity, pressing down to pack them tightly.

• Place the stuffed peppers in a baking dish. If they're unsteady, slice a small piece off the bottom of each pepper to help them stand upright.

1. Bake:

• Cover the baking dish with foil and bake for 25-30 minutes.

• Uncover, top each pepper with vegan cheese (if using), and bake for an additional 10-15 minutes or until the cheese is melted and the peppers are tender.

1. Serve:

• Garnish with fresh herbs before serving.