Nourishing Body, Mind, & Spirit

Stuffed Bell Peppers

Servings:  2-4 (depending on size of pepper)

Prep Time:  30 Minutes

Cook Time:  45-60 Minutes

Total Time:  1 Hour 30 Minutes

Equipment Needed: 

Knife, Covered Cooking Dish, Spoon, Bowl, Skillet, Spatula, Measuring Utensils

Ingredients:

4 Bell Peppers, tops removed, interior parts removed

1 Tablespoon Garlic, minced

1/2 Onion, minced

2 Cups Cooked Rice, all varieties OR Bread Crumbs

1/2-1 Cup Tofurky Italian Sausage (chopped) OR Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground

1/2 Cup Your Favorite Pasta Sauce OR Tomato Paste

Directions:

1. Combine all your leftover frozen rice, approximately 2 Cups. It doesn't matter if you end up with all Brown Rice, all Wild Rice, or all any kind mixture of Rice, just so you have a total of 2 Cups of cooked Rice. Some people use Bread Crumbs, but I like the texture of rice. 

2. Add to that, the tops of the Bell Peppers and chop them up, along with one (1) chopped Italian Tofurky link or similar (you can use Bulgar Wheat OR Morningstar Crumbles OR Gardein Ground), approximately 1/2 - 1 Cup. The flavor is in the combination of the rices and the seasonings.

3. Cut the top off each Pepper, about 1/2-inch down. Remove and discard stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes (endocarp - the white part, and capsaicin glands - the bulbous part) as you can. Place the Peppers upright in a microwave-safe dish in 1/2 Cup of Water (it will steam the Peppers to soften them). Cover with a lid and place in Oven for 30 Minutes at 350 degrees. Once finished, carefully remove them from the Oven, uncover, and let them sit until ready to assemble.

4. Spoon the ingredients into each pepper, packing well, leaving a little mound on top.

5. Remove the pepper from the oven when it is tender but not mushy, approximately 30-45 Minutes. Some prefer to add some Vegan Cheese to top it off, but it is certainly not necessary.

6. Eat and Enjoy!