Italian Stuffed Bell Peppers ~~ Phase 1
Preheat oven to 350 degrees.
I made this up....so I don't have exact measurements on some of the ingredients. I just added most of it to taste. For protein you could use tofu or a meat sub. if you want.
4 large green bell peppers
1 can of sliced mushrooms
1 small onion ~(chopped)
1 can of diced tomatoes~(drained)
1 can of diced tomatoes w/green chilies ~(drained)
2 cups cooked brown rice ~(you may need more or less, depending on the size of the peppers.)
1 (8 oz.) can of tomato sauce ~(you may want to add more if rice mixture is too dry.)
lots of chopped cilantro (to taste)
crushed red pepper flakes(to taste)
italian seasoning(to taste)
parmesan cheese (enough for the tops of 4 peppers)
Cut tops from bell peppers; trash seeds and membranes. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet heat a small amount of olive oil and cook onions until tender. Add drained tomatoes, tomato sauce, cooked rice, mushrooms, cilantro, crushed red pepper flakes and italian seasoning. Mix well. Cook over med. low heat until mixture is heated through. Place peppers in a large baking dish. Stuff the peppers with rice mixture. Bake, covered with foil, in a 350 degree oven for 30 to 35 minutes or until peppers are tender. Remove foil and sprinkle peppers with a little parmesan cheese and return to oven until cheese is toasted.
Sherry
Italian Stuffed Bell Peppers
