Jennie'S Vegan Stuffed Bell Peppers

• 2 yellow bell peppers
• 2 green bell peppers
• 4 stalks celery, chopped
• 2 cloves garlic, minced
• 1 28 oz can chopped tomatoes, no or low sodium
• 5 leaves fresh basil, chopped
• 1 whole sweet onion, diced
• 2-3 tablespoons MatoZest
• 1 cup uncooked wild rice
• 1/2 cup low sodium black olives (optional)

1. Preheat your oven to 350 degrees. Cook wild rice according to the instructions on the box.
2. In a medium sauce pan, saute one diced, sweet onion with 4 chopped, celery stalks. When onion is translucent, add 2 cloves of minced garlic. Add a 28 oz can of chopped tomatoes. Chop about 5 leaves of basil and add. Bring to a slight boil. Cut up 1/2 of a can of black olives and add to the tomato sauce. Now add "Dr. Fuhrman's MatoZest" to your tomato sauce. When the rice is cooked, mix the rice in the tomato sauce. Take 2 green and 2 yellow bell peppers, wash, cut the tops off and take out the insides. On a baking sheet, sit the bell peppers with the with opening up. Line the tops next to them, but not on them. Stuff the bell peppers with the tomato, rice mixture. Cook in the preheated 350 degree oven and bake for 40-50 minutes. It is sooo yummy and so healthy.

yellow bell peppers, green bell peppers, stalks celery, garlic, tomatoes, fresh basil, sweet onion, matozest, wild rice, black olives

Taken from www.epicurious.com/recipes/member/views/jennies-vegan-stuffed-bell-peppers-50169172 (may not work)