VEGETARIAN STUFFED PEPPERS

Don't tell Conrad, but I try to cook at least one meatless meal per week. He argues that if there isn't meat, it's not a real meal, save a few of my recipes. For cost and health reasons, I think at least one meatless meal a week is pretty reasonable, and if the recipe is good (which this one is), the meat isn't even missed. We had this recipe for the first time when we were visiting some of our friends who are vegetarians, and the vegan sausage totally opened my eyes. I normally dislike sausage - it's chewy and fatty and I'm not a big fan of anise flavor. But this vegetarian kind (we like GimmeLean brand) is an awesome substitute with none of the gross. I've made stuffed peppers with it countless times, and even used it for a breakfast pizza.

Here's the recipe for 4 vegetarian stuffed peppers:

4 bell peppers (any color)

half a yellow onion, diced

olive oil

2-3 cups cooked rice

parmesan cheese

A handful of mozzarella cheese, plus more for sprinkling

salt and pepper

Cut the tops off the peppers and take the seeds out. Peppers with level bottoms work best so they stand up well in the baking dish. Bake the hollowed peppers in a baking dish at 350 degrees for about 20 minutes. Dice the tops of the peppers that you cut off. 

For the stuffing:

In a skillet, cook and cube (or roughly chop with the spatula) one tube of veggie sausage with a tablespoon of olive oil. Add the diced onion and bell pepper and saute until onion is translucent. Season with salt and pepper. Add the cooked rice and combine. Add parmesan and mozzarella, and stir until melted. Take the peppers out of the oven, and fill each one with stuffing so that it's heaping. You'll probably have leftover stuffing. Top with the rest of the mozzarella, then continue baking for 15 minutes until the cheese is browned.