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stuffed-peppers recipe

Date:    Thu, 18 Nov 93 22:05:39 PST
 From:    Michelle Dick (artemis)
 1 box spanish brown rice mix
 1/2 lb mushrooms
 1 onion
 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.
 kwvegan vegan