Vegan Stuffed Peppers

You will need: 6 Large peppers yellow/Orange/Red or Green with good flat sitting bottoms 6 large mushrooms 1 small purple onion 2-3 large kale leaves deveined 1 large can crushed tomatoes in juice 3-4 large Fresh basil leaves 2 stems fresh oregano DE stemmed and throw stems away 4 fresh garlic cloves 1 cup frozen sweet corn 1/2 box of veggie crumble (optional) 2 cups cooked rice or couscous 1 cup Mozzarella flavored Veggie Shreds or other vegan cheese (optional) Pink Himalayan Sea Salt and Fresh Cracked Pepper to taste Easy Peasy Directions. Preheat oven to 400 degrees. Cook rice or couscous according to package directions and set aside. Cut the tops off the peppers (Save), remove seed pods and rinse. Set 6 peppers in a baking dish ( I spray mine dish with a little 0 calorie Canola oil as well as a little spray to the outside of each pepper. Process mushrooms, onion, kale, basil, oregano, and garlic in food processor until chopped and mixed together well. In a bowl put veggie crumbles, 1/2 cup of veggie shreds vegan cheese, Can of tomatoes with their juice, corn and the cooked rice and mix together well. Add your vegetable mix to bowl add Salt and pepper and mix well. Fill each pepper with mixture and top with the remaining cheese. Place pepper top back on and back for 1 hour.