Another Meatless Monday

Today, on the menu is Stuffed Peppers.....I just took them out of the oven and let me tell you...the smell is absolutely divine!
I couldn't find any recipes that appealed to me so I made this one up as I went along.


Misty's Vegetarian Stuffed Peppers


6 lg red peppers - cut in half and seeded
1 pkg Yves Veggie Ground Round
1 cup cooked brown rice
4 tbsp EVOO
1-2 garlic cloves - minced
1 cup red kidney beans - rinsed well
1 cup stewed tomato's
1 jar of your favourite pasta sauce - I used Classico Four Cheese


Heat oven to 400.
In a large pot of boiling water, add the peppers once they have been washed, cut in half and seeded. Boil for about 10-15 minutes.
Cook rice according to directions on box and set aside.
Open up can of kidney beans, empty into a strainer and rinse very well. Also open up tin of stewed tomato's and drain those as well; set aside.
In a large frying pan add the EVOO and garlic. Saute garlic for a few minutes just be sure to watch it so the garlic doesn't burn. Add the Yves 'meat' and cook for 8 minutes. Season to taste. I added salt, pepper and some parsley.
When the peppers have boiled, they should be soft to touch but not falling apart. Add a few spoons of sauce to bottom of baking dish. Assemble peppers in dish. I also added a small spoon of sauce inside peppers. In a large bowl mix together rice, kidney beans, stewed tomato's and 1.5 cups meat mixture. Incorporate everything together really well. Scoop mixture inside peppers. Top with remaining sauce and sprinkle some parm cheese on the top.
Cover with tin foil and bake for 25-30 minutes. Let stand 10 minutes and dig in!!!! ENJOY FRIENDS!!!!!!!











Until next time!
Misty
xo