A Flavorful Vegan-Friendly Dinner
- 2 Cups of Long Grain Rice
- 4 Bell Peppers, Red, Orange, or Yellow Peppers
- 2 Tbsp. Botticelli Baking Extra Virgin Olive Oil
- 1/4 Cup Vegan Mozzarella Cheese
- Salt & Pepper to Taste
Preheat oven to 375F.
Cut your bell peppers in half from top to bottom. Hollow out the peppers and set aside.
Heat a large saucepan over medium-high heat and pour in the Vegan Bolognese Pasta Sauce. Bring to a simmer and add in the rice.
Stir the rice and let cook for 5 -7 minutes. The rice should not be fully cooked. Remove from heat.
In a medium baking dish, spread a drizzle of Baking Extra Virgin Olive Oil. Add the bell peppers and coat the inside of each with some more Baking Extra Virgin Olive Oil.
Fill each pepper entirely with the rice mixture. If extra rice mixture remains, add it to the bottom of the baking pan.
Cover with aluminum foil and place in the oven to bake for 40 minutes or until the rice is fully cooked.
Once cooked, remove the aluminum foil and top each pepper with vegan mozzarella cheese. Place back in the oven for 5 minutes or until the cheese is nice and bubbly. Remove from heat and let cool for five minutes. Serve and Enjoy!