Mediterranean vegan kashi and "beef" stuffed green peppers
- Number of Servings: 4
Ingredients
4 medium (about 1/2 lb each) green bell peppers for stuffing 1 package of Kashi Original 7 grain pilaf1 medium sweet onion - diced1 cup of Boca Ground Crumbles (or any other ground beef vegan substitute)3 cloves of garlic minced2 medium tomatoes diced1/2 cup of water3/4 cup Colavita Healthy Sauce (in the Spaghetti sauce isle of most super markets)
Cut the tops off the peppers, seed and remove the hard veins from the inside. Keep the tops!
Rinse with water and place the peppers and their tops on a broil-proof pan. Place the peppers standing up (i.e. their cavity exposed to the broiler). Broil at 450 in the middle rack for 5-10 minutes or until they are soft and juicy but not charred. Remove and let them cool off. Open the oven so it will cool off faster, because you would like to cook the meal in lower temperature. Alternatively, if you are not rushed, you can let the peppers (and the oven cool off for one hour before you proceed)
In a large pan saute the Boca crumbles with the onions and garlic on medium low, stirring often, until the crumbles are done and the onion is translucent.
Remove from heat. Add the tomatoes and the kashi pilaf package and mix.
When the peppers are cooled off enough to work, stuff each pepper with 1/4 of the mix. Do not overstuff them, stuff them just at the rim, because will with top them with their tops.
Place them in a deep baking dish big enough to hold them upright, but not too big. A 9 by 9 inch pyrex dish is very good for this purpose.
Mix 3/4 cup of the Colavita Healthy Sauce with 1/2 cup of water and pour it over the stuffed peppers (the sauce will overflow onto the bottom of the dish.
Top the peppers with their tops and bake at 300 F uncovered for one hour or until the sauce is very bubbly and the peppers are very soft and beginning to char.
Plate the individual peppers, remove the tops, and spoon the sauce from the bottom of the dish on each pepper in equal amounts. Serve
Makes four servings of one stuffed pepper each.
Number of Servings: 4
Recipe submitted by SparkPeople user E_JUST_E.
Rinse with water and place the peppers and their tops on a broil-proof pan. Place the peppers standing up (i.e. their cavity exposed to the broiler). Broil at 450 in the middle rack for 5-10 minutes or until they are soft and juicy but not charred. Remove and let them cool off. Open the oven so it will cool off faster, because you would like to cook the meal in lower temperature. Alternatively, if you are not rushed, you can let the peppers (and the oven cool off for one hour before you proceed)
In a large pan saute the Boca crumbles with the onions and garlic on medium low, stirring often, until the crumbles are done and the onion is translucent.
Remove from heat. Add the tomatoes and the kashi pilaf package and mix.
When the peppers are cooled off enough to work, stuff each pepper with 1/4 of the mix. Do not overstuff them, stuff them just at the rim, because will with top them with their tops.
Place them in a deep baking dish big enough to hold them upright, but not too big. A 9 by 9 inch pyrex dish is very good for this purpose.
Mix 3/4 cup of the Colavita Healthy Sauce with 1/2 cup of water and pour it over the stuffed peppers (the sauce will overflow onto the bottom of the dish.
Top the peppers with their tops and bake at 300 F uncovered for one hour or until the sauce is very bubbly and the peppers are very soft and beginning to char.
Plate the individual peppers, remove the tops, and spoon the sauce from the bottom of the dish on each pepper in equal amounts. Serve
Makes four servings of one stuffed pepper each.
Number of Servings: 4
Recipe submitted by SparkPeople user E_JUST_E.
Nutritional Info Amount Per Serving
- Calories: 260.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 314.7 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 9.9 g
- Protein: 16.1 g
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