Vegan Stuffed PeppersSubmitted by: LEONALIONESS
IntroductionDelicious and easy to make. Delicious and easy to make.
1 cup cooked brown basmati rice
3 cloves chopped or crushed garlic
1 15 oz. can of tomato sauce
1 packaged Smart Ground original veggie crumbles
2 c. mushrooms (diced small)
6 green bell peppers with seeds/innards removed.
Preheat oven to 350. Cut the tops off your peppers and save. Remove seeds and inside bits from peppers. Chop useable bits of pepper tops into small pieces and save. Toss the stem and unedible bits of the tops.
Chop garlic and mushrooms into small pieces. Place mushrooms, green pepper bits, garlic, tomato sauce and veggie ground crumbles into pan. I use a cast iron skillet and spray with canola oil cooking spray. Cook until heated. Add cooked rice and stir well.
Place peppers into a glass baking dish. Fill peppers with filling mixture. Bake at 300-350, uncovered, until peppers are tender (not mushy!). Filling at top of pepper will brown nicely. When done, pull out of the oven and let sit for a few minutes. Serve.
Makes 6 medium sized stuffed peppers.
Number of Servings: 6
Recipe submitted by SparkPeople user LEONALIONESS.
Rate This Recipe
Member Ratings For This Recipe
Excellent! I did change it slightly to lower the sodium I used salt free tomato sauce. Everyone loved it! - 8/18/09
Reply from LEONALIONESS (1/19/10)
Excellent! Thanks for the comment. Yeah, the sodium is a bit high, I figured it was due to the crumbles but I guess the sauce doesn't help. ;)