1 onion, diced
2-3 stalks celery, diced
2 cups shiitake mushrooms, diced
4 cups cooked wild rice
2 cups cooked vegan sausage, crumbled (I use Gimme Lean)
salt and pepper, to taste
Italian seasoning, to taste
2 cups dry bread cubes
1 (16 ounce) can tomato sauce, divided
2 cups broth
4-6 whole red peppers, stems and seeds removed
1. Preheat oven to 350 degrees F. Saute onions and celery until almost soft, then add mushrooms, and cook until all is soft.
2. Remove from heat and add rice, sausage, salt, pepper, and herbs; mix well. Add vegan bread cubes, and mix. Add 1/2 tomato sauce and all of broth slowly until moist, but not too wet.
3. Stuff mixture into peppers. Put 1/2 of remaining sauce in bottom of pan. Place peppers on top of sauce, and pour remaining sauce over peppers. Bake, covered, until peppers are tender, about 40 minutes.
Serve with sauce from pan poured on top (you may have to add a little water to the sauce to make it more liquid).