6 bell peppers
1 medium zucchini
1/2 large onion
1 package fresh mushrooms (8 oz)
2 tbs olive oil
salt & pepper
1 can diced tomatoes (with or without seasoning) (about 19 oz)
1 can healthy request tomato soup
4 Boca Burgers (I use the onion flavor but you can also use the Boca/Morningstar crumbles).
Preheat oven to 400 degrees. Cut off pepper tops and reserve. Put peppers upside down on cookie sheet and make for 15 (until the peppers get soft to the touch and wrinkly). Once done, take out and set aside.
In the meantime, trip off what you can use from the tops and dice into bite-size pieces (call me cheap or frugal!). Dice onion. Add olive oil to pan and heat over medium. Add onion and pepper. Cut zucchini into same size pieces and add to pan. Add spices (I used salt, pepper and Mrs. Dash Table and Italian seasonings). Cook for a few minutes. Chop up mushrooms to match the size of everything in the pan and then add. Cook for a few minutes.
Now, I like the flavor of the Onion Boca Burgers. So, I took the frozen patties and cut them into a dice. I add them to the pan and sautée it all together, about 5 minutes.
I then add the tomato and the can of soup (no water). Heat through.
Take the peppers off the cookie sheet and place in a Pyrex pan. Stuff each with the filling (you may have some left over). Cook for 15 minutes.
You can top with cheese (fresh grated parm or cheddar too!) when done! Yummy and easy!
Makes six peppers.