Ingredients

• 1

  cup
  Organic Wild Blend® Rice suggested substitutions
• 1 ³⁄₄

  cups
  vegetable broth or water
• 1

  lb
  ground beef substitute (we used Impossible) or sausage substitute
• 6
  bell peppers, halved
• 15

  oz
  tomatoes, canned, diced
• 1

  cups
  onion, diced
• ¹⁄₂

  cups
  celery, diced
• ¹⁄₂

  cups
  jalapeno, diced, cored
• ¹⁄₄

  cups
  extra virgin olive oil
• 2

  tbsp
  garlic, minced
• 2

  tbsp
  tomato paste
• 1

  tbsp
  sea salt
• 1

  tbsp
  smoked paprika
• 1

  tsp
  oregano, dried
• 1

  tsp
  thyme, dried
• 1

  tsp
  cayenne pepper
• Parsley, for garnish
• Avocado, for garnish (optional)
• Queso or shredded cheese, for garnish (optional)

Instructions

1. Add 1 cup of Lundberg Wild Blend Rice and 1 ¾ cups of vegetable broth or water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low-simmer, and cook for 50 minutes. Remove from heat, keep covered, and let steam for 10 minutes.
2. In a medium sauté pan, heat olive oil over medium heat and add onion, celery, and jalapeno. Sauté for 5 minutes. Add ground beef substitute and sauté until browned, or about 5 minutes. Add garlic, canned tomatoes, tomato sauce, tomato paste, salt, and spices. Sauté for 10 additional minutes. Set aside.
3. In a large bowl, combine cooked rice and vegetable mixture until fully incorporated. Fill each bell pepper half and bake at 350 degrees for 20 minutes.
4. Garnish with parsley, avocado, queso, or shredded cheese. Enjoy!