Stuffed Peppers with Pepperoni Rice

Sedona, AZ

Ok so, pepperoni rice?  How does that work in the vegan world?  Basically we are talking about all the seasoning and flavor found in pepperoni, cooked and absorbed by rice instead of meat.  The rice is spicy, rich, smokey, and perfectly balanced, stuffed and baked inside a bell pepper.  Are you with me?  The rice is awesome on it's own, by the way.   I make it all the time, and it has been a hit with omnivorous pepperoni lovers, as well as vegetarians.  Not to mention it is much healthier than actual pepperoni without all those nitrates and cholesterol.

Stuffed Peppers with Pepperoni Rice

Stuffed Peppers with Pepperoni Rice
serves 4
gluten free, vegan

4 bell peppers- tops cut and seeds removed
¼ cup vegan mozzarella (optional)
1 cup basmati rice
1 small tomato, diced
1 ¾ cup water
½ tsp fennel seed
½ tsp garlic powder, or 4 cloves fresh garlic, minced
½ tsp onion powder, or about ½ a yellow onion, diced
¼ tsp red pepper flakes
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
1 Tbsp ketchup
1 Tbsp olive oil
½ Tbsp soy sauce, tamari, or liquid aminos
½ tsp liquid smoke

For the rice:
In a small bowl add tomato, water, fennel, garlic, onion, red pepper flakes, cayenne, salt & pepper, ketchup, olive oil, soy sauce, and liquid smoke.  stir to combine.  Pour mixture into a pot and bring to a boil.  Reduce heat to low and stir in rice.  Cover and let simmer on low 25 minutes.  Remove from heat.

For the Peppers:
Preheat oven to 350ºF.  Wrap peppers in foil and bake 15-20 minutes.  Remove from oven and spoon in pepperoni rice into each pepper until full.  Bake another 20-25 minutes until heated through and pepper is tender.  Top with vegan cheese (optional) and bake a few more minutes until cheese is hot and bubbly.

To make my own veg mozzarella, I use the cheese from this Somer McCowan recipe (below).  It is very easy, very cheesy, very melty, and very delicious!  I like it much better than store bought veg cheese.

Moxarella Cheese Recipe