Monday, June 2, 2014

Meatless Mondays: Stuffed Peppers

4 large bell peppers
1/2 onion, chopped
1 clove of garlic, minced
1 bag meatless ground veggie crumbles
jar tomato sauce
mozzarella cheese
salt/pepper to taste
olive oil
1 cup brown rice

Cut the tops off of four bell peppers and place in a baking dish that is lightly coated in olive oil. If needed, lightly trim the bottoms of the peppers so they lay flat.

In a large skillet, heat a tablespoon of olive oil and onion and garlic. Add the veggie crumbles and any chopped leftovers of the peppers, adding the jar of tomato sauce and simmer.
Meanwhile, cook 1 cup of brown rice as per directions on the package. Then, add to skillet. Salt and Pepper to taste.

Fill peppers to top with the crumble mixture.

Top with mozzarella cheese and lightly pepper.

Bake in a preheated oven at 375 degrees for 20 minutes, covered in foil.
Remove foil and bake for 10 more minutes or until cheese is bubbly. Serve warm and enjoy!


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