Exploded (Un-Stuffed) Bell Peppers |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Don't let the title frighten you! The inside of your oven will be fine:)! As I surveyed the contents of my kitchen the other day, I saw all the fixin's for stuffed peppers, but I wanted something heartier. Using Joe Bob Mac's Brown Rice and Beef Casserole as my inspiration, I came up with this simple, tasty casserole. It is vegan, but regular sausages and cheese can certainly be used. Ingredients:
1/2 lb spicy italian-style soy sausage, crumbled |
2 cups diced bell peppers (red and green is nice) |
1 cup brown rice, not instant |
2 cups vegetable broth |
4 garlic cloves (minced or pressed) |
1/2 cup diced red onion |
1/3 cup pasta sauce |
1/2 tablespoon olive oil |
2 tablespoons fresh parsley, chopped |
crushed red pepper flakes, to taste (optional) |
1 cup shredded soy mozzarella cheese (optional) |
Directions:
1. Preheat oven to 350°F.
2. Warm oil in large skillet over medium-high heat.
3. Add soy sausage, and cook until it begins to brown.
4. Add peppers, onions, garlic and rice; sautee until veggies begin to soften and rice browns slightly, adding a little water if necessary.
5. Add vegetable broth and pasta sauce; bring to a boil then simmer 15 minutes.
6. Stir in parsley and crushed red peppers; pour into a 2 quart casserole dish and top with mozzarella, if using.
7. Bake covered 45-50 minute (if you use cheese, you may want to uncover for the last 10 minute so the cheese will brown).
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