Simple Vegan Stuffed Bell Peppers

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 2

Ingredients
2 bell peppers
1/2 cup of white rice
3 cloves of garlic
1 shallot
1/2 cup of loosely packed fresh parsley
5 basil leaves
1 tsp of garlic powder
1 tsp of onion powder

Directions
1. Preheat oven to 400 F.

2. Add rice to a small pot and cover with water.  Bring to a boil and let cook for approximately 15 minutes, or until all excess water has evaporated.  Set aside.

3. Mince garlic and dice shallots.  Set aside.  Slice the tops off of two bell peppers and remove the seeds from the center.  Set aside.

4. Bring a large pot of water to a boil.  Once boiling, carefully use tongs to submerge peppers into water for approximately 5 minutes or until peppers have slightly softened.  Using tongs, carefully remove peppers from water using tongs and drain any excess water.  Place peppers into a baking dish and let cool.

5. Heat a large frying pan to medium heat.  Add a small amount of oil to pan and add in garlic and shallots.  Saute for 5 minutes, or until garlic and shallots have begun to brown.  Add in cooked rice, fresh parsley, basil leaves, onion powder and garlic powder.  Mix well and saute for an additional 2 minutes. 

6. Portion rice mixture out equally between two peppers.  Bake for 10 minutes.  Remove from oven and let cool.

7. Serve and enjoy!