Unstuffed Pepper Casserole

For the Bell Peppers

• 2 teaspoons oil
• 1 cup chopped onion chopped into 1/2” or larger pieces
• 3 cloves garlic minced
• 2 bell peppers chopped into 1” pieces. Use 1 red and 1 green, if possible.
• 2 ounces sliced cremini mushrooms or use button mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Rest of the Casserole

• 2 teaspoon Italian Herbs
• 2 teaspoons vegan Worcestershire sauce or use tamari
• 1/2 teaspoon salt
• 4 ounces canned tomato puree
• 1/2 cup chopped tomato
• 1 1/2 cups hot water or veggie stock. Not necessarily boiling, but it should be hot.
• 3/4 cup white rice washed, soaked for 5 minutes, and then drained ( I use Indian basmati)
• 3/4 cup veggie grounds or use 3/4 cup of cooked lentils, chickpeas, or other beans
• 1/4 cup Vegan Parmesan
• optional add ins: 1/2 teaspoon pepper flakes , 2 tablespoons chopped sundried tomatoes, chopped fresh basil or oregano

For Topping

• 3/4 cup vegan breadcrumbs
• 1/2 cup vegan mozzarella or a mix of vegan mozzarella and vegan parmesan
• generous pinches of salt and pepper flakes
• 1 teaspoon olive oil