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Modifying Recipe "Roasted Stuffed Peppers"
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Ingredients:
* 4 Red Bell Peppers * 2 Cloves of Garlic * 1 Package Frozen Peas and Carrots * 2 Cups Tomato Sauce * 1 Package Vegan "Ground" Crumbles * 3 Cups Unprepared Brown Rice * 1 teaspoon Ground Cumin * ½ Onion, Diced * Olive Oil * Salt * Pepper * Soy Cheese
Directions:
1. Set oven to 400 Broil 2. Prepare Brown Rice according to package directions 3. Coat ½ Onion, Whole Unpeeled Garlic Cloves, and Peppers with Olive Oil and salt 4. Roast in oven, turning everything every 8 – 10 minutes until the peppers start to turn black on all sides 5. Remove from oven. 6. Reduce oven to 350 (bake, not broil) 7. Place Peppers in zip-lock bags (This allows the steam to separate the skin from the flesh of the pepper) 8. Peel Garlic and dice along with the ½ Onion 9. Pour a 2 count of Olive Oil into a pan 10. Sauté the Garlic and Onion 11. Add in ¼ cup Tomato Sauce 12. Add in half of the prepared Brown Rice, then some sauce 13. Add in ¾ of the bag of Frozen Peas and Carrots, followed by more sauce 14. Add 1 teaspoon Ground Cumin 15. Add 1 package Boca Ground Crumbles, then add more sauce 16. Salt and Pepper to taste 17. Carefully remove peppers from sealed bag 18. Peel and seed peppers: cut the top off and scoop the seeds out 19. Stuff peppers with rice/vegetable/sauce mixture 20. Prepare a bed of the remaining Brown Rice in a baking dish 21. Lay stuffed peppers on bed of rice 22. Cover with remaining sauce and vegan cheese 23. Bake until cheese is melted, about 20 minutes 24. Enjoy! http://www.veganexplosion.com/#entry_25
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