Recipe By : Karen C. Greenlee
Serving Size : 4 Preparation Time :0:00
Categories : Stuffed Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Long grain white rice (uncooked)
4 md Green bell peppers
1 lg Onion -- chopped
4 tb Olive oil
1 c TVP® granules
2 tb Fresh parsley -- chopped
2 c Spaghetti sauce
1/2 c Mozzarella cheese --
- up to 3/4 c, grated (optional)
Salt & pepper -- to taste
Cook rice per package directions. Preheat oven to 400°F.
Cut tops off peppers, seed insides, and arrange peppers in a large
baking dish. Reserve tops and chop usable portion. Heat oil in a
large skillet and saute chopped peppers with onions until soft. Add
TVP® granules and stir well. Add parsley and cook over low heat for
5 minutes.
Add the cooked rice to the pepper & onion mixture and 1-1/2 cups of
spaghetti sauce. Mix well and season to taste. Spoon the mixture into
the peppers and top each with remaining spaghetti sauce. Cover and
bake about 45 minutes or longer. Uncover, top each pepper with
mozzarella cheese, if desired, and bake about 5 more minutes until
cheese is melted.
TVP is a registered trademark of Archer-Daniels-Midland Company.
