WILD RICE STUFFED PEPPERS

• 1½ cups wild rice
• 1½ cups vegetable broth
• 1½ cups plain tomato sauce
• 1 heaping tsp herbes de provence
• ½ tsp garlic powder
• ½ tsp smoked paprika optional)
• ½ tsp cumin (optional)
• 2 cups chopped mushrooms
• 1 chopped red onion
• 4 red bell peppers (or yellow or green)
• 1 15 oz can kidney beans
• ½ cup corn

• 1 cup plain tomato sauce
• ½ tsp garlic powder
• 1 tsp hot pepper flakes (optional)
• 1½ heaping tsp herbes de provence

• Green onion
• Hot Sauce
• Hot Pepper Flakes
• Avocado
• Vegan Cheese Sauce

1. Simmer on medium-low heat vegetable broth, plain tomato sauce, herbs, mushrooms and red onion until rice is fully cooked. When cooked, stir and mix in kidney beans and corn. At the same time cook Bineshii wild rice according to cooking directions on label. When done add to vegetable broth and ingredients simmering.
2. Pre-heat oven to 350F/180C. When rice is cooking, prepare a casserole dish (see photo) by adding tomato sauce and spices to the bottom of the casserole dish. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo). Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).
3. Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!

(Click the picture above to view wild rice products.)