Topped with Sauce:
Right out of the oven:
sweet brown rice, cooked
mushrooms (I used baby bellas)
fresh dill/flat leaf parsley
nutritional yeast, optional
onion powder/garlic powder (I'm a garlic freak! LOL)
juice of 1/2 lemon
Tomato sauce to top peppers.
I used a homemade marinara I made during the week. You can sweeten it a little bit if you like with a little brown sugar. You can also make a sweet and sour sauce by adding a little apple cider vinegar & brown sugar to the sauce and mix well. In a pinch you can add ketchup to your tomato sauce for a sweet/tangy sauce.
Preheat oven to 350 degrees. Put a little oil or tomato sauce on bottom of pan so peppers won't stick.
Mix all of the above together and taste for seasoning. Fill each pepper and arrange in pan. Top with tomato sauce and cover with tin foil. Bake for 30 minutes or until peppers are tender.