Mushroom and Tomato Stuffed Peppers

84

(Serves 6-12)

1 cup brown rice or millet
1-2 Tbsp. natural oil
2 small or medium onions, chopped
½ lb. (225g) mushrooms, sliced
1 tsp. each sea salt and parsley
1 tsp. each basil, oregano, sea kelp and paprika

1/8 tsp. or less each marjoram, thyme and savoury
Optional: 2 Tbsp. sesame seeds or ground sunflower seeds
6 green or red bell peppers, cut in half lengthwise, seeds and core removed
1 ½ cups Tomato Sauce
1 tomato, chopped fine

Cook the rice or millet for 45-60 minutes until the grain is finished cooking and is fairly dry. Preheat the oven to 350 degrees F. In a large skillet or pot, heat the oil and sauté the onions and mushrooms and all the herbs until they are slightly tender. Then mix the cooked grain and sautéed vegetables together with 2-3 Tbsp. of the tomato sauce and the chopped tomato. Place the raw green or red peppers cut side up in a large, shallow baking dish. Fill the pepper shells with the grain and vegetable mixture. Fill the bottom of the baking dish around the peppers with about ½” of water. Bake the peppers for 20-30 minutes until the grain is very lightly browned and the peppers are tender but still a bit crisp.
While the peppers are baking, heat the rest of the tomato sauce over low heat until hot. When the peppers are finished baking, spoon the sauce over each serving of peppers and enjoy. Keeps 2-3 days refrigerated. Best if not frozen.
*Other sauces may be used instead of the Tomato Sauce. Try a vegan gravy, mushroom gravy, or arrowroot sauce.