After finding some beautiful green bell peppers at a local market, I started craving good old fashioned stuffed peppers. After checking out about a dozen recipes online, all of which contained about 15 ingredients, some of which I've never used (or purchased, or eaten), I decided to convert a beef based recipe using Yves Meatless Ground. I also used a seasoned tomato sauce rather than a basic canned version. Several recipes included ketchup (ummmm, nope) and recommended boiling the bell peppers but I went with a simple stuff and bake version.
Ingredients:
1. Two large green bell peppers.
2. 1 package Uncle Ben's "Garden Vegetable" Ready Rice
3. 1/2 package Yves Meatless Ground
4. Lawry's Seasoned Salt
5. 23.9 oz jar Ragu "Chunky Sundried Tomato and Sweet Basil" tomato sauce.
6. Olive oil
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove and discard tops, seeds and membranes of the bell peppers. Arrange peppers in a small baking dish with the hollowed sides facing upward.
3. Microwave Ready Rice for 90 seconds (as indicated on package).
4. Mix and heat Ready Rice, Meatless Ground and about half the jar of tomato sauce in a saucepan on low to medium heat. Season with Lawry's to taste.
5. When heated spoon mixture into each hollowed pepper. Spoon 1/4 jar of tomato sauce over peppers and drizzle with olive oil.
6. Bake 1 hour in the preheated oven, basting with remaining tomato sauce every 15 minutes, until the peppers are tender.
Serves 4.
Obviously, I like a lot of tomato sauce, so you can use more or less to your taste as well as changing up the type of rice and tomato sauce used. This is my first attempt at stuffed peppers and overall it went pretty well and tasted great.
