Stuffed Peppers (Vegan)

This is an allergy-friendly meal,

as it contains no gluten, dairy, eggs or nuts.

It's also vegetarian and vegan.

One thing it's not lacking is flavor.

Even Big K sampled it!

A friend told me she made stuffed peppers for her hubby

and when I saw these beautiful peppers on sale,

I knew I wanted to make my own version.

I hollowed out the peppers and chopped up the tops,

 and diced about 1/4 of a yellow onion.

I also added a couple of stalks of chopped celery.

There was some leftover rice from another meal

and I always have beans made ahead and stored in the freezer.

The pinto beans take the place of meat, since I don't eat beef or poultry.

A few simple spices add just the right seasoning.

Here I used chili powder, cumin and sea salt,

but the herbs can be mixed and matched every time this dish is made.

 The veg was sauteed in a bit of olive oil until softened,

 and the spices were added.

 All of the ingredients were combined,

adding a little more olive oil to bind them together.

Before adding the filling, 

the insides of the peppers were salted.

They were then stuffed and baked in the oven 

about 30 minutes at 350 degrees.

Enjoy!