Easy and tasty!

6 large green or red bell peppers, sliced in half length-wise with seeds and core removed
2 cups cooked brown rice or other whole grain (millet would be good, too)
2 large onions, chopped fine
2 cups mushrooms, sliced
2 cups tomato sauce of your choice
1/2 tbsp each dried basil and oregano
1 tsp each of dried thyme and marjoram
2 tbsp ground nuts or seeds (optional)
1/2 tsp sea salt and freshly ground black pepper
grated vegan cheez

In a large skillet, sauté the onions, mushrooms and all the herbs until the veggies are tender. Stir in the cooked rice, ground nuts or seeds (if desired) and 2 tbsp of the tomato sauce until well-blended. Remove from heat.

Arrange the pepper halves in a shallow baking dish and fill with the rice mixture. Pour water into the baking dish to fill it up to 2″ deep. Bake in a 350 F oven for 25 minutes, until the tops look browned.

As the peppers are baking, heat the remaining tomato sauce until almost boiling. When peppers are done, remove from oven and top with the hot tomato sauce and grated “cheese” and return to the oven for five minutes to allow the cheez to melt.

Serves 3-6