Hearty Mushrooms and Peppers Tomato Sauce
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 154.3
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 700.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.5 g
- Protein: 10.5 g
View full nutritional breakdown of Hearty Mushrooms and Peppers Tomato Sauce calories by ingredient
Introduction
Delicious, Nutritious, and Filling! Delicious, Nutritious, and Filling!Number of Servings: 5
Ingredients
-
1 26oz can of Hunt's Classic Italian Four Cheese Tomato Sauce
8oz fresh mushrooms, sliced
2 bell peppers
6 cloves of garlic
1.5T olive oil
.5c Textured Vegetable Protein (TVP)
Directions
Put some water onto boil for the peppers (you will need less if you steam them, more if you boil them).
Slice the bell peppers into 1in pieces. Slice the garlic into slivers or mince it. I buy pre-sliced mushrooms, but you can slice them yourself.
Put the bell peppers into the pot to steam/boil. Heat up the olive oil in a pan and add mushrooms. Cook until brown/tender/carmelized. Make sure the peppers don't overcook (you want them to be pretty soft but still slightly crunchy); if they're done before the mushrooms, turn the heat off and drain them. Add the garlic to the mushroom pan. Cook until golden. You can use the pot you boiled the peppers in to mix everything together. Add the sauce and TVP. Add the drained peppers, mushrooms, and garlic to the pot. Mix together on low/medium. Add salt/pepper/Italian seasonings/Parmesan cheese to taste.
Serves 4-6, depending on how much sauce you like with your pasta.
Number of Servings: 5
Recipe submitted by SparkPeople user TORO_TORTUGA.
Slice the bell peppers into 1in pieces. Slice the garlic into slivers or mince it. I buy pre-sliced mushrooms, but you can slice them yourself.
Put the bell peppers into the pot to steam/boil. Heat up the olive oil in a pan and add mushrooms. Cook until brown/tender/carmelized. Make sure the peppers don't overcook (you want them to be pretty soft but still slightly crunchy); if they're done before the mushrooms, turn the heat off and drain them. Add the garlic to the mushroom pan. Cook until golden. You can use the pot you boiled the peppers in to mix everything together. Add the sauce and TVP. Add the drained peppers, mushrooms, and garlic to the pot. Mix together on low/medium. Add salt/pepper/Italian seasonings/Parmesan cheese to taste.
Serves 4-6, depending on how much sauce you like with your pasta.
Number of Servings: 5
Recipe submitted by SparkPeople user TORO_TORTUGA.