Here is a tasty vegetarian/vegan dinner that will fill you up. Very liberal recipe so go for it!

Ingredients:

• 4 bell peppers (I like to use green ones but some people like red because they’re sweeter)
• 2 cups short grain brown rice
• 1 clove of garlic
• 1 onion (use red onion for the best flavor)
• 3 zucchini
• 2 carrots
• 1 jar of chunky tomato pasta sauce
• some fresh rosemary
• ½  cup olive oil

Directions:

1. Bring water to a boil for rice. Add rice with a capful of olive oil so the grains don’t stick together. Bring to a boil, and then reduce heat and cover. Let cook until rice is nearly done.
2. While the rice is cooking wash the veggies and dry.
3. Cut the tops of the bell peppers. Be sure not to chop off too much. Cut out the seedy center and rinse out the extra seeds. Cut up the remaining pepper around the stem and place in a bowl.
4. Preheat the oven at 350 degrees.
5. Also cut up the zucchini, carrots, onions and garlic into cubes and add to the bowl.
6. Once all of the veggies are cubed, drizzle ½ cup olive oil over them, add seasoning to taste (I just use sea salt and pepper) and cook in skillet on medium-high heat for 3 minutes.
7. Drizzle a cap-full of olive oil on the bottom of your casserole dish and then coat the bottom with pasta sauce.
8. Place the peppers in the dish.
9. Layer the rice, veggies and pasta in an alternating manner like lasagna until you get to the top.

10.  Top off each pepper with some sauce and rosemary. If you have left-over veggies, put them in the casserole dish.

11.  Place the casserole dish in the oven for 20-25 minutes or until you can stick a fork through the peppers. If you want your peppers crunchier, take them out earlier.