2 large peppers (preferably 1 green and 1 red)
2 vegan burger patties, thawed
1/2 cup onion, chopped
1 (8 ounce) can diced tomatoes, not drained
1/3 cup long grain rice
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon basil or oregano
1/4 teaspoon salt and pepper
1/2 cup water
1 tablespoon nutritional yeast flakes
1. Preheat oven to 375 degrees F. Halve peppers lengthwise, remove stems and seeds and insides. Put the pepper halves in a pot of boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to dry well.
2. In a skillet, break up the burgers and cook them with the onions until the burger is brown, and the onions are tender. Stir in undrained tomatos, uncooked rice, vegan Worcestershire sauce, spices, and 1/2 cup water.
3. Bring to boil; reduce heat. Cover and simmer for 15 to 18 minutes, or until rice is tender. Stir in the nutritional yeast. Fill peppers with mixture. Place in a baking dish with any remaining rice mixture.
4. Bake in oven for another 15 minutes or until heated through. Sprinkle with some more nutritional yeast. Let stand for 1 to 2 minutes.