VEGAN Bell Pepper Hotdish

Ingredients for 8

1 green bell peppers

1 red bell peppers

1 yellow bell peppers

1 medium eggplant

2 organic celery stalks

1 green tomato

1/2 cup peas

1 cup TVP (textured vegetable protein)

1 (28 ounce) can organic crushed tomatoes

2 tablespoons organic coconut oil

2 tablespoons organic Italian seasoning (no garlic or onion)

1/2 teaspoon hing

2 teaspoons organic parsley

1 teaspoon Himalayan crystal salt

1 cup cooked jasmine rice

1 cup Daiya cheddar style shreds 

In a small sauce pan, make the rice.
Peel, slice and pre-bake the eggplant at 450 for 15 minutes.
Chop celery and dice tomato.


Cut the bell peppers in quarters, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.


Oil the bottom of a 9X13 baking dishes and arrange the peppers to fit, cut side up.


Preheat the oven to 350°F. In a medium saucepan combine crushed tomatoes, eggplant, celery, green tomato, peas, TVP, oil, spices, and rice.


Scoop the mixture into each pepper and spoon the tomato sauce over the top.
Sprinkle parsley on the top.

Bake for 15 minutes. Remove and top with Daiya. Bake for another 15 minutes.