Bell Pepper & Rice Bake (Unstuffed Bell Peppers) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Adapted from the Stuffed Peppers with Tomato Sauce recipe from Vegetarian Times. This dish has an amazing flavor combination. We use basmati rice cooked with a pinch of time and a bay leaf, I typically omit the celery, and I highly recommend Tofurkey's Italian Sausage for this dish. Ingredients:
4 large bell peppers, chopped, any color |
3 tablespoons olive oil |
4 links soy sausage, cut into chunks |
2 cups chopped onions |
1 cup chopped celery (optional) |
4 garlic cloves, minced |
1/2 cup minced fresh parsley (or 1/4 cup dried) |
2 (14 1/2 ounce) cans chopped tomatoes |
1 teaspoon dried thyme |
1 pinch cayenne (to taste) |
3 cups cooked rice |
1/2 cup grated parmesan cheese |
8 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes.
3. Add peppers, onion, celery, garlic and parsley, and cook about 10 minutes more.
4. Stir in the tomatoes, thyme and cayenne, and remove from heat.
5. Mix in the cooked rice and 1/2 cup of Parmesan cheese.
6. Put mixture in a 13x9 dish, cover dish with foil, and bake 45 minutes.
7. Uncover peppers, and sprinkle the remaining Parmesan cheese over the dish, and cook uncovered for an additional 10 minutes.
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