Saturday, March 26, 2011
This is a solid recipe and it is easy to prepare.They are hearty and filling, my husband who eats beef loves these and asks for them, however I have stopped making them until today. Last night I was up and I made rice for these and my husband just had to know what the rice was for, I wanted it to be a surprise since he loves them but he said that he hates surprises and I had to tell him :P I guess you just try other recipes and forget about the tried and true ones. Not that I will stop trying new ones because you find new tastes and textures that you love and I don't want to get into a food rut. Sometimes you just have to come back to the favorites, your comfort food. These do not need cheese on top but add it if you like. I have made these with tomato sauce and cumin and cayenne pepper and Dijon mustard. Here is my alternate recipe.
Vegan Stuffed Peppers
2 green bell peppers
1 very small onion or 1/2 medium onion, chopped
1 pkg. defrosted Boca or Morningstar Burger Crumbles
1 (8 ounce) can tomato sauce
1/2 tbsp. oil
1 clove garlic, minced
2/3 cup cooked brown rice
2 tbsp. ketchup
1 tbsp. mustard or Dijon Mustard
1/4-1/2 tsp. cumin or to taste
1/4 tsp. cayenne pepper or to taste
Cut your peppers in half and remove seeds. Fill a large wide mouthed skillet with water and par-boil the peppers until they are bright green or dark green as I accidentally did. OOPS. Set aside. Saute your garlic and onions in the oil over medium to medium high heat until softened. Add burger crumbles, tomato sauce, cayenne pepper, cumin and rice. Simmer until the burger crumbles are cooked. Your sauce should be thick. Add the mustard and ketchup. Taste and add more mustard or ketchup to taste.Spoon the mixture evenly into the pepper shells and place in a 9"x9" pan. Cook at 350 degrees until peppers are soft and filling is browned. Enjoy.