Ingredients
-
3
-
1
-
1
-
1/8
-
1
-
1 1/2
-
1
-
3 - 4
-
1 - 2
-
-
-
-
-
-
Directions
Boca Crumbles Vegetarian Stuffed Bell Peppers, These are an easy throw together comfort food for me. You can add shredded cheddar to the top if you want It is a low-fat. delicious dinner and could easily please a “meat eater”!, Made this for my vegan daughter using 2 oz. of cut/shredded Daiya dairy-free cheddar style slices, canned petite diced tomatoes, wild rice and horseradish mustard. I also added 1/2+ teaspoon of basil and of oregano. It’s a delicious meal! I suspect the nutritional chart is slightly wrong because one of these peppers can’t have 31 % of our daily fat value; it’s much lower, half that! Thanks for posting this great recipe; we’ll make this regularly., I made this recipe last night and it was so delicious! Definitely not for vegetarians only. I topped mine with a little shredded cheese at the end of baking them and it added even more yumminess.
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Steps
|
1
Done
|
Saut Onions and Garlic in Oil Until Soft. |
|
2
Done
|
Meanwhile, Cut Peppers Lengthwise and Clean Out Seeds & Membrane. |
|
3
Done
|
Add Undrained Tomatoes, Boca Crumbles and Rice to Softened Onion Mixture. Simmer Until Well Combined. Add Ketchup and Mustard **note** Add More or Less Depending on How Thick/Thin Sauce Is. It Should Be Just Thick Enough to Remain in Peppers. Play With It and Add It to Taste! |
|
4
Done
|
Put Pepper Shells in a 13x9 and Spoon Mixture Into Peppers and Cook Covered With Foil For 1 to 1 1/2 Hours at 350f or Until Peppers Are Soft. |
