We have this rice medley from Whole Foods that the guys really like. I'm using it today to stuff tri colored peppers with roasted garlic and beef. You can easily make this vegan with mushrooms or almonds or even pine nuts instead of beef. You can even top with Daiya or another cheese of your choice for the protein.
The sweet roasted garlic will be the star of the filling anyway! You can really make the garlic and rice ahead of time too.
Preheat oven to 325.
One head of garlic
Cut the top off the head of garlic just to remove and expose the very tops of the cloves inside. Peel away the loose parts of the papery skin. Spread soft margarine over the cloves. Wrap in foil and bake at 325 for about 45 minutes or until cloves are soft. My garlic head was small. 45 minutes was perfect!
3 cups cooked rice of your choice, add rice ingredients while it is warm. So, if you make the rice ahead, season it before storing.
To the cooked rice add the following and mix well with a fork:
1 tablespoon margarine
Splash of Bragg's or soy sauce
Squeeze 2, 3, or 4 cloves of the roasted garlic, whatever you like, into the rice mixture
Add 1 lb cooked ground beef, mushrooms, or nuts
6 peppers (red, green, yellow, orange) cut in half lengthwise with stems and seeds removed.
Cutting them this way allows you to use the whole pepper and not waste any tops! I kept half a pepper of each color to use later in the week.
Arrange your peppers back side up in a roasting pan and broil until you get a little color and blisters on them. Don't walk away. Keep an eye on them. Remove from broiler and then preheat oven to 325.
Flip the peppers over with tongs. Stuff the peppers with the rice mixture evenly. Bake for about 20-25 minutes until filling is heated through. You can add the cheese to the tops here too if desired.