Date: Thu, 18 Nov 93 22:05:39 PST
From: Michelle Dick (artemis)
1 box spanish brown rice mix
1/2 lb mushrooms
2 16 oz cans 6-in-1 ground tomatoes (or any brand, but I find 6-in-1
to be of high quality)
1 t oregano
1 t thyme
1 t rosemary
1 t black pepper
2 cloves garlic, minced
2 T nutritional yeast (or more)
5-6 medium green bell peppers
Make spanish brown rice according to box directions (minus
oil/margarine and salt). Set aside.
Pour 1 and 1/2 cans of the ground tomato sauce into a saucepan. Add
all the spices and nutritional yeast and simmer over low heat until
ready to use.
Slice mushrooms and chop onions. Saute both in a little vinegar until
Add mushrooms, onions, and 1/2 can of tomatoes to the rice. Mix.
Clean peppers. Cut the top off of each pepper and remove seeds and
large veins. If the peppers won't stand upright on their own, slice a
little off the bottom to make it stand straight. Fill with rice
mixture and set into an oven pan large enough to hold them all. Pour
the tomtato sauce over the peppers. Sauce should be an inch or two
deep in the pan, depending on the size of the pan.
Bake for 1 hour at 375 degrees F, or until the peppers are to your
taste (I like them well-done). Periodically baste the peppers with
the tomato sauce to keep them from drying out.
Reserve the tomato sauce from the pan. Pass the sauce when serving
the peppers. You can keep it plain or mix it with a little nonfat
sour cream or soy yogurt.