Stuffed Pepper Casserole

Stuffed Pepper Casserole

ingredients:

• 4 cups cooked Rice
• 1 tbsp (+ 1 tsp to oil casserole dish) olive oil 
• 6 cloves garlic, minced fine
• 2 medium yellow onions, sliced thin
• 4 red bell peppers, sliced thin (sometimes i use a red & green mix)
• 1 bag Gardein meatless meatballs
• 1/2 cup (1/4 cup set aside) nutritional yeast 
• 1 tbsp fennel seed, crushed
• 1 tsp crushed red pepper flakes
• 1 15 oz can tomato sauce 
• 1 tbsp tomato paste
• salt & pepper, to taste
• vegan cheese (optional)

steps:

1. preheat oven to 425*

2. line a large baking sheet with parchment paper and set aside

3. add peppers, onions,frozen meatballs and olive oil to a large mixing bowl and stir until everything is evenly oil-coated - set your dirty bowl aside without washing - you will use it again

4. spread veggies and meatless meatballs evenly over lined baking sheet

5. salt lightly and roast at 425* until oil is just starting to sizzle and onions are just starting to become transparent

6. remove pan from oven and stir veg and meatballs so they will cook evenly then sprinkle minced garlic, pepper flakes, and crushed fennel seed evenly over the  veggies and meatballs and return to 425* oven and roast until cooked to desired caramelization

7. remove from oven and mash meatballs roughly with the back of a fork leaving some bigger chunks-stir in tomato paste then set aside

8. add the cooked rice to your previously used mixing bowl

9. add in the onion, pepper, mashed meatless meatballs, can of tomato sauce, 1/4 cup of the nutritional yeast, and add salt and pepper to taste

10. mix until ingredients are well combined and pour into an oiled casserole dish

11.  sprinkle remaining 1/4 cup nutritional yeast on top (or vegan cheese)

12. place back into 425* oven until  top is golden brown (or vegan cheese has melted)

tip: serve warm with a crisp green salad and lots of jumbo pepper-stuffed green olives