Vegan Stuffed Green Peppers

This one is going to be a little loosey goosey, because I didn’t measure at all, but here goes!

8 green bell peppers
4 stalks celery, thin sliced
1 onion, diced
1/2 cup minced basil
3 cups garbanzo beans, cooked
5 cups cooked brown rice
3 cups tomato puree
Italian seasoning
Salt and pepper to taste

Cut tops from peppers and remove insides and seeds.  Place in baking pan.  Mash garbanzo beans until most beans are no larger than 1/2 remaining.  Mix in rice, basil, onion, celery, Italian seasoning, salt, and pepper.  Fill each pepper with mix to top.  Spoon 2-3 tsp of tomato puree over each  and then replace tops.  Add remaining tomato puree to bottom of dish + 1.5 cups water.  Cover with foil and bake at 375* until pepper can be easily pierced with a fork.  Serve with faux parmesan cheese.

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