Vegan Stuffed Pepper Stew

Yield: 4 servings

Ingredients:

• ½ cup green bell pepper, diced

• ½ cup red bell pepper, diced

• 2 carrots, peeled and diced

• 1 cup onion, finely diced

• 3 cloves garlic, finely diced

• 2 Tbsp. extra-virgin olive oil

• 2 cans kidney beans

• 2 (14.5 oz.) cans petite diced tomatoes

• 2 cups tomato sauce

• ½ tsp. dried marjoram

• Salt and pepper, to taste

• ¼ cup fresh basil for garnish

Instructions:

1. In a large pot, add peppers, carrots, onions, garlic, and oil. Cook for 5 minutes on low heat.

2. Add beans, tomatoes, tomato sauce, marjoram and season with salt and pepper to taste.

3. Cover and simmer on low heat for 30-40 minutes.

4. Garnish with fresh basil and serve warm.

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