Vegan Italian Stuffed Peppers

Ingredients

• 56 ounces fire roasted diced tomatoes
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 1/4 teaspoon chili flakes
• 1 teaspoon salt
• 1 pinch black pepper
• 1 bay leaf
• 1 teaspoon dried oregano
• 6 peppers cut in half from top to bottom, and seeded, to make 12 halves
• 2 cups cooked brown rice
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 shallot large, diced
• 2 stalks celery diced
• 3 medium zucchini diced
• 1 1/2 cups broccolini finely chopped
• 1/2 kale a bunch, stems removed and finely chopped
• 1/2 cup toasted walnuts finely chopped
• 1/2 cup black olives finely chopped
• 1 chopped parsley generous handful each, and basil, plus more for garnish

Nutrition

• Calories : 280 calories
• Carbohydrate : 27 grams
• Fat : 18 grams
• Fiber : 4 grams
• Protein : 5 grams
• SaturatedFat : 2 grams
• Sodium : 520 milligrams
• Sugar : 4 grams