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Roasted Stuffed Peppers

Ingredients:

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!

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