Vegetarian Stuffed Rainbow Peppers - Kosher.com

Ingredients

• 1 cup brown rice (can sub part wild rice if desired)
• 2 and 1/2 cups water plus 1 tablespoon parve (meatless) chicken soup mix
• 9–10 small/medium red peppers
• 3 tablespoons walnut oil (or other oil of your choice)
• 1 medium onion, diced
• 2 cloves garlic, diced
• 1 stalk celery, chopped
• 1 carrot, grated
• 1/2 each red and yellow pepper, diced
• 1 small yellow squash, scrubbed and diced
• 1 small zucchini, scrubbed and diced
• generous handful fresh mushrooms (approx. 5 large), chopped
• salt, to taste
• pepper, to taste
• 1 (15-oz./400-g.) can Gefen Tomato Sauce
• 4 ounces (110 grams) Tuscanini Tomato Paste
• 1 cup water
• 1/4 cup sugar (3 tablespoons if you like it less sweet)
• 1 tablespoon vinegar (use gluten-free if needed)
• 3–4 cloves garlic, crushed or 3–4 cubes Gefen Frozen Garlic
• 1 tablespoon paprika, preferably in oil