Vegetarian Stuffed Peppers w/Asparagus

These stuffed peppers were delicious and so easy to make. Rey and I will definitely be taking these to work tomorrow. This recipe is original - I was inspired by watching my grandmother make stuffed peppers when I was a child and by the beautiful colors of the peppers.


To start, rinse 2 cups of rice until the water is clear, and put it in the rice cooker to cook away while you finish the rest of the prep work. Also, preheat your oven to 350 degrees.

Next, chop a medium onion and 2-3 large carrots. Heat your largest skillet, pour  in about 3 tbs olive oil, and then saute your onion and carrots with salt and pepper. Keep an eye on it, stirring occasionally, and start prepping your peppers. Cut the tops off and clean them out. Pull the stems out of the tops or cut them. My peppers were nice and ripe so they pulled right out. 


Now it's about time to pour a can of diced tomatoes in with the onions and carrots. Fill the tomato can with water to rinse out and pour into the skillet. Then add a can of garbanzo beans that you have rinsed as well as veggie crumbles, two tbs garlic powder, and 1.5 tbs cumin. Stir everything through and cook until all of the liquid is absorbed. At this point, you can add any ground meat instead of veggie crumbles for a more traditional stuffed pepper.

Once the rice is cooked, add it to your vegetable mixture, and stir until your rice is coated. Now it's time to to stuff your peppers. Once you have them stuffed, put their tops back on. Pour a good amount of olive oil in the bottom of your pan, place your peppers in the pan, then salt and pepper to taste. I also drizzled a little olive oil over the top. 

Bake in the oven for about 30-45 minutes. Enjoy!!!