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1
Cook rice.
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2
Make it flavorful by adding some veggie bouillon powder, vegan butter, and/or salt in the cooking water.
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3
Cut tops off peppers and deseed.
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4
Steam them (including tops) for 15 minutes in rice cooker as you cook the rice, if you have this option.
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5
Otherwise, boil them for 5 minutes and then remove promptly (dump water out of them) and put in a deep Pyrex or Corningware dish; a bowl or something with high sides.
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6
They should not be fully cooked but if they are, don't worry.
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7
Saute onion in oil of choice in a large pan.
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8
Add the fresh herbs* after a minute.
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9
When onions are translucent, add veggie crumbles, corn and 1 can of tomato sauce.
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10
When all is cooked through, reduce or turn off heat until you can add the rice to this mix.
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11
Salt & pepper to taste.
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12
Add a pinch of some onion powder too.
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13
Just season the mix til you like the flavor.
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14
Spoon stuffing into the peppers in the Pyrex dish.
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15
(If you end up with extra stuffing, combine it with sauce in step 6.
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16
).
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17
Pour the remaining can of tomato sauce into the bottom of the Pyrex dish, so the peppers are swimming in it.
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18
Bake at 400F for 30 - 40 minutes, until the sauce is bubbling or tops of peppers are getting a little rim of black.
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19
Serve over mashed potatoes; trust me.
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20
* Herbs are flexible: I had fresh basil I had to use plus rosemary from the garden, but you can use dry ones to taste, in any combo you might like: I usually go Italian-style.
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21
Oregano works fine too.
