Some of Our Favorite Things...Featuring the 2 in 1 recipe

Featuring the 2 in 1 recipe:  Mediterranean Style Vegan Stuffing (and Gluten Free!) 

This week we are featuring the last three recipes on our list.  First up it’s the 2 in 1 recipe.  Who doesn’t want a recipe that can be doubled as a stuffing dish and also as a dish by itself?!  This is my go to dish when I am hosting the holiday meal, because it cuts my cooking time in half!  Have fun creating your own dish!

Mediterranean Style Vegan Stuffing 
(Gluten Free and Vegan) #holidayrecipe

Prep time:  30 minutes
Cook time:  8 hours for the crock pot, 30-40 minutes baking in the oven
Serves 12 at 1 cup each

Ingredients:

1/2 cup brown rice, uncooked
1 cup lentil, uncooked
1 cup mixed beans, uncooked
1 cup pitted black olives, drained and chopped
1/2 cup mixed squash (zucchini and yellow squash)
1-1/2 cup of onions, chopped
1 cup celery stalks, finely chopped
2 apples, finely chopped*
1-1/2 cup sliced almonds
32 oz (1 carton) low sodium fat free no-chicken broth
1 cup water
2 Tbsp extra virgin olive oil
1 tsp basil
1 tsp rosemary
1 tsp thyme
1 tsp oregano
¼ tsp black pepper
6 bell peppers**

*=ingredient for stuffing only
**= ingredient for stuffed bell peppers

Basic Stuffing Preparation Directions:
1. Place the brown rice, lentil, mixed beans, black olives, mixed squash, onion, no-chicken broth, water, olive oil, basil, rosemary, thyme, oregano, and black pepper in the crock pot.
2. Cook on low for 8 hours in the crock pot. 

Note:  You can skip the crock pot component if you cook with canned beans and omit the rice component.  In that case, reduce the no-chicken broth to 1 cup of no-chicken broth and 1/2 cup of water.  

Stuffed Bell Pepper Directions:
1. Preheat the oven to 350 degrees F
2. After all of the above ingredients have been cooked, mix in the chopped celery.
3. Line a baking pan with foil and lightly spray it with olive or canola oil.
4. Cut the top off of the bell peppers and rinse off all the seeds inside the bell peppers.
5. Place them on the baking pan and stuff the bell peppers with stuffing.
6. Place in the oven and cook for about 30-35 minutes or until the peppers are tender.
7. Sprinkle the sliced almonds on top when you are ready to serve. 

Stuffing Directions:
1. Preheat the oven to 350 degrees F
2. After you scoop out enough of the stuffing for the bell peppers, add in the chopped apples.
3. Lightly spray the baking with with olive or canola oil.
4. Pour the mixture of basic stuffing+celery+apple into the baking dish.
5. Sprinkle the sliced almond on top of the stuffing.
6. Bake for 35 to 40 minutes.