Stuffed Peppers

These were so good! Its actually one of the few meals I didn't get from closely following a recipe--I'm finally breaking out of my box.

1 cup brown rice
2.5 cups stock
1 Tbsp olive oil
4 bell peppers (I used green, but any color would work), with the tops cut off & seeded--if they don't stand upright cut a tiny bit off the bottom bulbs to keep them up
1 container of mushrooms, sliced
1 small onion diced
1/3 cup raw almonds, chopped (probably slivered would work best here, but I just used what I had)
3/4 cup parsley
1-2 tsp garlic
1 tsp chili powder
1.5 Tbsp tomato paste
2-3 Tbsp cooking Sherry
1 cup water
S & P to taste
vegan parmesan cheese

Cook brown rice in stock until liquid is absorbed or rice is tender, about 45 minutes. Its okay if there is some liquid remaining.

In the meantime cook cleaned peppers in boiling water for 5 minutes. Set aside.

Preheat oven to 350. Sauté onions and mushrooms in olive oil until soft. Add chopped almonds, sauté 2-3 minutes. Next add rice, garlic, chili powder, cooking sherry, and  S & P. Sauté 2 minutes. Add tomato paste to 1 cup water and mix well, add to vegetable mixture. Cook another 2 minutes. Remove from heat, add parsley, adjust seasonings if needed.

Fill peppers with rice mixture and stand them upright in a casserole dish. If there is any left over rice arrange it around the bottom of the peppers to help them stand up. Sprinkle a little of this vegan parmesan cheese over the top. Bake for 15 minutes, allow to cool for 10 minutes in pan & enjoy!

Serve with a nice green salad and these yummy green beans!