I love stuffed bell peppers. We ate them pretty often when I was a kid. The stuffing was a mixture of ground beef, rice, and tomato sauce. It was yummy. Since I’ve been a vegetarian and then vegan, I’ve tried a variety of ways to cook the peppers without meat. This one, that I tried yesterday, went over well with the family. I think that the beans gave it a cheesy taste. : )
Ingredients
6 large bell peppers (any color)
2 cups minute rice
1 can tomato sauce
1 onion diced
2 stalks celery diced
3 cloves garlic
2 cans white beans (I used cannellini) – mashed
2 T Italian seasoning
salt and pepper to taste
hot sauce
Process
Cut tops off of peppers and remove cores/seeds. Combine 1/2 of the tomato sauce with all the other ingredients except the hot sauce. Fill peppers with mix and replace “hats.” Place in deep baking pan. Cover with foil and cook for 60-90 minutes at 350* (check for pepper tenderness). Combine remaining tomato sauce and hot sauce. Serve peppers with the tomato sauce mixture to spoon over the tops and parm or vegan parm.
Enjoy! 
