Rusty’s Vegan Dirty Rice Stuffed Peppers


1 small onion
1 stalk celery
1 bunch green onions
3 portabellos
1 head of broccoli
1 cup basmati rice
4 big-ass Bell peppers
1 can of diced tomatoes


adobo (if you don’t have it, mix garlic powder, cumin, coriander, onion powder, black pepper)
Hungarian paprika
dried mustard


Make the Dirty Rice

1.) Put olive oil in a pot. Add tumeric. Wait ’til the tumeric smells.

2.) Dice the onions & celery. Toss ’em in the pot. Get them to soften.

3.) Put the broccoli in a food chopper. Get it fine. Toss it in the pot.

4.) Put the mushrooms in a food chopper. Get them all fine & muddy & sloppy. Toss them in the pot.

5.) Add the rest of the spices. Mix it all together. Let the shrooms release their water. Mix periodically.

6.) Add the can of diced tomatoes. Wait until everything good & hot & bubbly.

7.) Add the rice. Coat it with the veggie goodness. Then add water. A trick: add water until there’s enough water between the top of the rice mix & your first knuckle on your finger. Bring rice to boil. Then cover the pot & put the heat on low.

Parboil the Peppers

8.) While the rice cooks, boil a gallon of water with salt to parboil the peppers.

9.) Cut off the pepper tops. Take out the seeds & white gunk. Save the tops & the uncut bottoms.

10.) When the water boils, add the peppers. Parboil for

Stuff the Peppers

11.) Turn the oven on to 350.

12.) Add green onions to dirty rice mix. Stuff the peppers with the dirty rice mix.

13.) Put them on a pan & cook for 30 minutes.

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