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Stuffed
Peppers
From: Karen
C. Greenlee
Serving Size : 4
- 1/2 cup long grain white rice (uncooked)
- 4 medium green bell peppers
- 1 large onion -- chopped
- 4 tablespoons olive oil
- 1 cup TVP granules
- 2 tablespoons fresh parsley -- chopped
- 2 cups spaghetti sauce
- salt & pepper to taste
Cook rice per package directions.
Preheat oven to 400 degrees.
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.
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