Stuffed Peppers
Author: Modified Jennifer Schmoo Recipe by Cathy Masiello
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Ingredients
  • 6 large bell peppers
  • 1 cup walnuts
  • 1 cup cooked brown rice
  • 1 cup cooked (or canned) garbanzo beans, drained and rinsed
  • 1 cup oat bran
  • ½ tsp marjoram
  • ¼ tsp thyme
  • ¼ tsp onion powder
  • 2 tbsp Braggs liquid aminos or low sodium soy sauce
  • 2 tbsp Dijon mustard
  • 10 oz or more of fresh or frozen spinach
  • 10 oz mushrooms
  • 1 jar tomato sauce (I like Muir Glen Roasted Garlic)
Instructions
  1. Preheat the oven to 350°F.
  2. Pour a thin layer of sauce in the bottom of a pan large enough to hold the peppers, so they won't stick.
  3. Wash, slice, and sauté the mushrooms until the juices are reabsorbed and they are fully cooked. Then set aside.
  4. Steam or water sauté fresh spinach, or thaw frozen, and set aside.
  5. Prep the peppers by slicing the tops off so they can be placed back on top, and clean out the seeds.
  6. Place the peppers standing up in the pan on top of the sauce.
  7. Next, prepare the filling. Using a food processor to chop the walnuts into tiny pieces, pour into a large bowl, and set aside for later.
  8. Process the garbanzo beans and brown rice in the food processor until a course mash forms.
  9. Add the mash to the walnuts and then stir in the oat bran, marjoram, thyme, onion powder, liquid aminos and mustard.
  10. Now comes the fun part! Mash the mixture together with your hands until it is well mixed and sticks together.
  11. Divide the mixture into six equal pieces and place each piece into a pepper. Push it down into the pepper so about ¾ of the pepper is filled. (You may have some mixture left over, depending on the size of your peppers)
  12. Top with a little bit of sauce, then add spinach and mushrooms, top with more tomato sauce, and replace the top of the pepper.
  13. Cook for 45 - 50 minutes, or until the tops start to brown.
  14. You can heat up remaining tomato sauce to serve on the side, or over the sliced stuffed peppers.
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2017/01/stuffed-peppers-2.html