vegan stuffed peppers with Textured Veg Protein Strips

Ingredients:

2 large Yellow Peppers (bell peppers),
2 large red bell*Peppers,
2 large Orange Bell Pepper
1 or two large Green Bell Pepper
3stalks *Celery Raw -
3 med size carrrots
1 med whole onion, raw
garlic, 3 cloves
1 8 oz package mushrooms
1 pint grape or cherry Tomatoes
3/4 C Textured Vegetable Protein chunks
1 1/4 C uncooked Jasmine rice
2 beef style vegan bouillon cubes
1 1/2 T Vegemite
1 can diced tomatoes (regular size)

You can sprinkle some Daiya cheddar cheese over the tops of the peppers for the last 10 minutes of cooking if desired, just add the calories to the count.

Cut the tops off of the peppers, take out the seeds, lightly salt and set aside.

chop all of the vegetables except tomatoes in a large dice and saute in olive oil for about 7 minutes

add rice, bouillion, Textured veg chunks, tomatoes ( cut in half) vegemite, 2 C water and bring to a boil, stir and remove from heat. Let sit for about 5 to 10 min. Taste and adjust seasoning.

Place the prepared peppers in a casserole dish large enough to hold all of them and spoon rice mixture into each pepper, mounding as needed. Distribute canned tomatoes around and on top of peppers, cover and bake at 350 for an hour and 15 minutes.

Serving Size: makes 7 large stuffed peppers,