For tomorrow: Your recipe must include at least three of the following ingredients: green beans, hazelnuts, mustard greens, green bell peppers, and walnuts.
So, I had a different idea using mustard greens (which I can't remember), but I guess the farm that supplies my Whole Foods had a rough season. So, I went with the peppers, green beans, hazelnuts, and walnuts. If any of my gardening friends have some mustard greens, I'll try to scoop through my memory for that idea. I've had a million ideas since.
I totally want to make these again using red bell peppers. I wanted to for these, but rules is rules. From here on out, this is just a basic recipe to spring from with your own ideas. But, yeah. If Lundberg sees this and, I don't know... wants to put it on a box, then it's MINE MINE MINE ALL MINE.
makes 6 stuffed halves
3 bell peppers, halved and scooped of seeds and white stuff (use the ones with four bumps on the bottom- also known as the females-because you can fit more stuffing in there)
1 box Lundberg's rice mix, prepared (I went with the Garlic and Basil). If you don't get this where you are, leftover seasoned rice (about two cups) should do the trick.
1 cup assorted veggies of choice, chopped (I used green beans, onion, and some frozen peas and carrots)
1/2 cup vegan sausage, browned (or favorite burger crumbles, or browned tempeh, etc), if desired
2 tbsp walnuts, chopped and toasted
2 tbsp hazelnuts, chopped and toasted
1/4 cup white wine
pepper to taste
3 tbsp shredded vegan cheese
Heat oven to 375°
Assuming that you've already prepared the rice, stir in everything but the cheese. Stuff your pepper halves, top with cheese, and wrap loosely in foil. Bake for 25 minutes. Unwrap the peppers and continue baking for another 5 or so minutes, so the cheese can melt and brown a little. Remove from oven and cool for a minute before moving to plates. Garnish with a little reserved chopped toasted nuts and fresh parsley.