Vegan Italian Stuffed Peppers

Italian stuffed peppers get a vegan twist. The peppers use a homemade, yet simple marinara sauce and are full of healthy, fresh ingredients.

For the Sauce:
2 28-oz cans of fire-roasted diced tomatoes
4 cloves garlic, minced
2 tablespoons olive oil
¼ teaspoon chili flakes
1 teaspoon salt
heavy pinch black pepper
1 bay leaf
1 teaspoon dried oregano

For the Peppers:
6 peppers, cut in half from top to bottom, and seeded (to make 12 halves)
2 cups cooked brown rice
2 tablespoons olive oil
2 cloves garlic, minced
1 large shallot, diced
2 stalks celery, diced
3 medium zucchini, diced
1½ cups finely chopped broccolini
half a bunch kale, stems removed and finely chopped
½ cup toasted walnuts, finely chopped
½ cup finely chopped black olives
1 generous handful each chopped parsley and basil, plus more for garnish

View the full recipe at Parsnips + Pastries →