Stuffed Bell Peppers serves 2  8 oz sliced mushrooms 1 medium onion, sliced 1 carrot, grated 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon agave 1/2 teaspoon salt 2 red bell peppers 2 cups cooked wild rice (or 1 cup cauliflower &quot;rice&quot;) 1 tablespoon olive oil 1 tablespoon agave pinch cayenne