The ingredients (makes 2 servings):
2 bell peppers
1/2 cup diced onion
1 cup shredded kale
1 cup sliced mushrooms
2 diced vegan Italian sausages
1 cup cooked rice
1/2 cup tomato sauce (I used vodka sauce)
1/4 cup shredded parmesan cheese
1/4 cup mozzarella balls
Optional fresh herbs: parsley, oregano, basil,
Optional topping: arugula
Cut and de-seed the bell peppers. Bake in a little bit of olive oil, sea salt, garlic powder for ~15 minutes at 420 degrees.
Dice up onion, mushrooms, kale and Italian sausage (I used a vegan sausage but you can use real if you prefer!)
As the peppers are in the oven baking, sauté the veggies and sausage with a little bit of Italian seasoning and 1 clove of crushed garlic.
Add in 1 cup of cooked rice to the pan with the veggies and sausage along with the tomato sauce (I’m using vodka sauce because it’s better than regular marinara in my opinion)
Once the peppers are cooked, take them out of the oven and stuff them with your rice mixture. Top with parmesan cheese and mozzarella and then bake for another 10 minutes.
Once the stuffed peppers are done, feel free to top with some fresh herbs like parsley, basil or oregano. Optional: top with arugula for another layer of texture.