Vegan Stuffed Peppers

From ThisBlueWiki

Adapted from http://www.epicurious.com/recipes/food/views/Stuffed-Red-Bell-Peppers-106226

Instead of baking, these peppers are cooked in a covered pot, which keeps them and the filling tender and juicy. This was very good the first time we tried it. You may like to add a few currants or raisins for flavor, or a few pine nuts, or both.

• 6 large (8-ounce) red or green bell peppers
  • (select peppers that are flat-bottomed so they will stand in a pot)
• 2 tablespoons olive oil
• 1 medium chopped onion
• 6 tablespoons chopped fresh parsley
• 3 garlic cloves, minced
• 1 to 1½ cup cooked brown rice, cooled
• 1 tablespoon sweet Hungarian paprika
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground allspice
• 4 cups canned tomato sauce
• 2/3 cup red wine
• 16oz Yves Meatless Ground (about 1-and-a-third 12-oz pkgs)

Cut off top 1/2 inch of peppers and reserve. Scoop seeds and ribs from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, parsley, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then Yves.

Fill pepper cavities with mixture. Stand filled peppers in single layer in heavy large pot or two. Pour remaining tomato sauce and red wine around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)