Vegan Stuffed Peppers

Stuffed peppers never seem to get enough love, do they? Although they might conjure visions of 50s-inspired dinners (hello, jello molds!), they're actually a fun, funky, and fresh dish to add to your dining table. With our vegan spin, it's hard to go wrong!

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• 2 large bell peppers
1 pint baby bella mushrooms
• 4 cloves garlic
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 cup wild rice
• 1/2 cup white rice
• 4 cups vegetable broth
• 3/4 cups frozen peas
• 4 shallots
• 1 lemon
• 1/2 bunch fresh parsley
• Sea salt
• Pepper

1. Peel and chop the carrots and dice the onion in large chunks (about 1 inch). Dice the red potatoes small (about 1/2-inch squares). In a cast iron skillet over medium heat, melt down half the butter and add half the olive oil. When butter begins to sizzle, toss in your vegetables and stir until evenly coated in butter and oil mixture. Salt and pepper the vegetables heavily, then cover with lid and leave to cook for about 10 minutes. Once the vegetables have begun to brown, reduce heat to low and continue cooking another 5 minutes, before you remove them from the heat.
2. Wash and slice the Baby Bella mushrooms. In a 5 quart dutch oven over medium heat, place the other half of the butter and extra-virgin olive oil. Once they've melted down, toss in your mushrooms, salt and pepper generously, stir, and cover. Peel and mince 3 cloves of garlic (or finely chop if you don't have a mincer) and to the mushrooms. Continue to cook down for about 5 minutes.
3. Add 1 cup of red wine to the mushrooms, followed by the carrots, onions, and potatoes. Cover and allow to cook about 5 more minutes before adding the can of tomato juice. Stir thoroughly and add more pepper, then turn heat to low, cover, and cook for 45 minutes to an hour, until potatoes are cooked through. Make sure to stir frequently!
4. Serve in bowls and allow a couple of minutes for the stew to cool. You can garnish with arugula for a bright touch!

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