ABOUT THE RECIPE:

These Festive Red Pepper Boats feature a delectable rice, mushroom, and caper stuffing for a tempting supper entrée.

Makes 4 servings

INGREDIENTS:

• 1¼ cups brown or white short- or long-grain brown rice, rinsed (use your favorite variety)
• 2¾ cups water
• ½ of a large vegan bouillon cube, crumbled
• 1½ cups prepared marinara sauce, plus more as needed
• 8 ounces cremini mushrooms, diced
• 2 heaping tablespoons capers, drained and rinsed
• 1½ tablespoons wheat germ or bread crumbs, plus more as needed (use gluten-free bread crumbs if needed)
• 2 large sweet red bell peppers, halved lengthwise and seeded

INSTRUCTIONS:

Put rice, water, and crumbled bouillon cube in a medium-sized sauce pan. Cover and cook over medium-low heat for 30 to 50 minutes, or until the water has been absorbed. Remove from heat and fluff the rice with a fork (see note). Cover and let stand for 5 to 10 minutes. Preheat the oven to 400 degrees F.

Spread 3/4 cup marinara sauce in an even layer in the bottom of a casserole dish that is large enough to hold the four pepper halves upright. Put the cooked rice, mushrooms, capers, 3/4 cup marinara sauce, and wheat germ (or bread crumbs) in a large bowl. Stir to combine. If the mixture seems dry, add more marinara, 1/4 cup at a time. Fill each pepper half with about one-quarter of the rice mixture. Arrange the peppers snugly in the prepared casserole dish.

Tent the peppers with foil and bake for 40 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the rice is slightly golden. Let the peppers rest for 10 minutes before serving.

Chef’s Note: Rice may be cooked up to 24 hours in advance and stored in the refrigerator until use.