Black Bean and Barley Chili

Stuffed Peppers

This is an easy recipe but looks very fancy. You will have left over stuffing that is wonderful re heated for more meals. As always, my recipes are always vegan and gluten-free!

  • 2 tablespoons olive oil
  • 3-6 bell peppers ( I like to get different colors for fun)
  • 4 cups firm tofu - chopped
  • 3 tablespoons olive oil
  • 1 onion – chopped
  • 1 handful fresh parsley – chopped
  • 4 cups spinach – chopped
  • ½ cup fresh basil – chopped
  • 1 tomato – chopped ( I like to use heirloom tomatoes)
  • 1 cup brown rice (cook with two cups water) – quinoa also works well
  • 1 24 oz jar of pasta sauce (I use Organicville Basil Tomato)
  • 1 tsp Oregano flakes
  • 1 tsp garlic granules or 1 glove fresh garlic - minced
  • 1 tsp Italian seasoning
  • Salt to taste ( I use Himalayan salt)
  • Pepper to taste

Directions:  Prepare brown rice or quinoa and set aside. Heat 2 tablespoons olive oil on medium heat. Add onion and sauté for 4 minutes. Add spinach, tomato, seasonings, and sauté for 1 more minute. Push mixture to side of pan and add the remaining olive oil. Add tofu and continue to sauté mixture for 3-4 more minutes. Add half of the pasta sauce and continue to sauté for 3 more minutes. Add brown rice and mix in well. Turn off heat and cover. Slice off top of each pepper and gently cut out seeds. Save tops. Rince out the peppers and pat dry with a paper towel. Place remaining pasta sauce on bottom of baking dish. Fill each pepper with tofu rice mixture and set into baking dish. Place the pepper tops on each pepper. Bake at 350 degrees until peppers are soft – approximately 15-20 minutes.

By:  Katy Joy Freeman
© 2013 by  All rights reserved

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