Stuffed cheezy peppers and squash (vegan)

Mmmm. I made this recipe up 100 percent on my own and I couldn't be more proud bc it came out amazing. It's vegan but by tasting the rich cheesy flavor of the stuffing you might never believe it. I made it up as I was going along.. so some of these ratios may be off a bit depending on how many stuffed veggies you choose to make.. but it shouldn't make much of a difference. You can tweek it to make as many stuffed squash or peppers as you want. This is just the amounts that I had used. Have fun with it and enjoy!!

Ingredients:

5 small acorn squash (to be honest.. we got these from the farmer's market yesterday and I'm not positive as to what variety they actually are.. but they are a summer squash and they are good! You can do this with any variety of squash)

3 bell peppers

2-3 cups of brown rice

1 onion

2 large leaves of kale, broken up into pieces

2 teaspoons of turmeric

2 heaping tablespoons of nutritional yeast

1 tablespoon of sea salt

A nice dash of black pepper/mixed seasoning

2 tablespoons of garlic (if you love it! less if you don't)

Directions:

Preheat your oven to 400 degrees.

Boil rice in a pot of water for about 15-20 minutes. While it's cooking, sauté a chopped up onion and 2 kale leaves broken up into pieces with your hands in water (add a shallow layer of water to the bottom of a non-stick saucepan and cook veggies in it as if it was oil- very healthy and low fat way to cook!)

Cut the tops off of each squash and use a spoon or fruit scoop to scoop out all the insides. Lightly spray a non-stick baking sheet or casserole dish with coconut oil and place your scooped out squash bowls in a row on the sheet. Chop up the insides and add to your cooking veggies. You can chop up the top (except the stem-- which makes a great treat for pets or a compost bin!) and add it to your veggies too.

Cut the tops off of each pepper and scoop out the seeds. These can be put into compost or dried and planted to grow your own pepper plants! Each empty pepper can also be placed on your sheet, and the top can be chopped around the stem and added to your cooking veggies. Add some turmeric, garlic, sea salt, and mixed seasonings and mix well.

Once the rice is cooked well, you can drain out the water by leaving a small gap in the lid of the pot and the pot and slowly releasing the water down the sink. Once most of the water is out, pour the rice in a large mixing bowl and add your nutritional yeast (feel free to add even more if you want it extra "cheesy". Mix well so it's all blended. Once your veggies are cooked thoroughly, you can add this mixture to your cheesy rice.

Once your "filling" mixture is well blended, you can take a small spoon and scoop some into each veggie "bowl" you have made out of your squash and peppers.

Do small scoops at a time so they will fit into the neck of these veggies. Pat down with the bottom of the spoon to pack in the filling. Once your veggies are well stuffed, stick the baking sheet or casserole dish in the oven for about 50 minutes. Allow to cool, and enjoy!!! :)