Stuffed Bell Peppers

Ingredients:

• 3 large bell peppers, sliced lengthwise and seeds removed
• 1 vegetable bouillon cube
• ⅓ cup vegetable oil
• 1½ lb vegan ground beef, such as Impossible or Beyond Meat
• 1½ cups chopped red onions, about 1 small
• ½ cup chopped celery, about 1 large rib
• 3 cloves garlic, minced
• ½ cup chopped bell pepper, green, red, and yellow
• 1 small eggplant, peeled and cubed
• 1 teaspoon garlic pepper fusion seasoning
• 2 teaspoons Cajun All-Purpose seasoning
• salt to taste
• ½ teaspoon paprika,
• 1 cup cooked long-grain white rice, with 2 tbsp melted vegan butter
• ¼ teaspoon hot sauce, such as Tabasco
• ¼ cup chopped green onions, about 4 stalks
• ¼ cup chopped fresh parsley leaves
• 1 tbsp melted vegan butter
• ¼ vegan cheese, grated

Instructions:

1. In a medium-sized pan, bring 3 cups of water to a simmer. Add the whole bell peppers to the water, turning them frequently for about 5 minutes, or until they go slightly soft.
   
   
2. Remove the pan from the heat and drain the liquid, reserving ¼ cup. Dissolve the bouillon cube in the reserved liquid and set it aside. Allow the peppers to cool then cut them side up.
   
   
3. In a large saucepan over medium heat, add vegetable oil until heated. Add the vegan ground beef and cook, constantly stirring, for five minutes or until browned.
   
   
4. Add the onions, garlic, celery, chopped bell peppers and chopped eggplant. Cook for a couple of minutes, or until the onions are soft and translucent.
   
   
5. Add  the reserved liquid. Cover and cook, occasionally stirring, for 15 minutes or until the eggplant is soft. Season with Cajun seasoning, garlic pepper, and paprika.
   
   
6. Add the cooked rice, hot sauce, green onions, and parsley, and stir to combine. Remove the mix from the heat and set it aside for 5 minutes to cool.
   
   
7. Preheat the oven to 350°F (180°C). Lightly grease a baking dish with vegetable oil.
   
   
8. Spoon the filling  / mix into the bell peppers until they are completely filled. Arrange the peppers in the baking dish, top with cheese and drizzle each with melted vegan butter.
   
   
9. Bake for 25 minutes or until lightly golden brown on top. Serve warm.
   
   

Tips and Variations

• Rice Alternatives: Use quinoa or cauliflower rice for a lower-carb option.
• Spice Level: Adjust the hot sauce to your preference for spice. If you like it milder, use less hot sauce, or for more heat, add extra.
• Serving Suggestion: These stuffed peppers pair well with a side salad or garlic bread for a complete meal.