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Vegan Italian Stuffed Peppers

Tiffany La Forge
  • 70 minutes
  • Serves 6

INGREDIENTS

1

Bay leaf

1 1/2 cups

Broccolini

2

stalks Celery

1/4 tsp

Chili flakes

6 cloves

Garlic

1/2

bunch Kale

1 tsp

Oregano, dried

1

generous handful Parsley and basil

1

Shallot, large

2 28 ounce cans

Tomatoes, fire-roasted

3

Zucchini, medium

1/2 cup

Black olives

2 cups

Brown rice, cooked

1

heavy pinch Black pepper

6

Peppers

1 tsp

Salt

4 tbsp

Olive oil

1/2 cup

Walnuts, toasted