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May. 18th, 2009

Vegan Vegetable Stuffed Peppers

I don't actually like peppers, but this one has great reviews on recipezaar.

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 zucchini, quartered lengthwise and chopped
  • 1/2 carrot, quartered lengthwise and chopped
  • 1/2 celery rib, quartered lengthwise and chopped
  • 1/2 onion, coarsely chopped
  • 1.5 cups broccoli, coarsely chopped
  • 3 garlic cloves, minced
  • 1/2 (of a 12 ounce) bag Morningstar Farms grillers ("Recipe Crumbles")
  • 1/2 (of a 28 ounce) can diced tomatoes (don't drain)
  • 1/2 (of a 14 ounces) can tomato sauce
  • 1 tablespoon oil
  • 1/2 tablespoon oregano
  • 1/2 tablespoon basil
  • salt
  • 1/2 cup cooked brown rice (prepared with extra water)

Heat the oil in a pan over medium heat. Add the crumbles and sauté until defrosted. Add the garlic and onion and cook until the onion has softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely. In a small sauce pan, make the rice. Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides. Grease the bottom of a 9X13 baking dishes and arrange the peppers to fit, cut side up. Preheat the oven to 350°F. When the rice is done, mix it with the vegetables. By now, they should be tender and simmering. Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese if you want. Cover and bake for 25 to 30 minutes or until the peppers have cooked through.

Serves 6, at 106 Calories a serving.


ED's Super Low-Cal Menu

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