Stuffed Peppers (Betty Crocker 40th Anniversary Edition)- Vegeta |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
This is the same recipe my mother has made for years. I have changed it to make it vegetarian. Also please note that I also add some of the mozzarella cheese in with the stuffing mixture besides topping the peppers when done. I will post the original recipe shortly that includes the meat. Edited January 26, 2009...I took 2 packages of spicy black bean veggie burgers and crumbled and sautéed with the other ingredients and took this to a whole level up!! Try it and see for yourself!! YUMMY! Ingredients:
6 large green bell peppers or 6 large red bell peppers |
1 (8 ounce) can water chestnuts, chopped |
1 (8 ounce) package fresh mushrooms, chopped |
1 cup cooked rice (can be white or wild or combination of both) |
1 small onion, finely chopped |
1 teaspoon minced garlic |
1 teaspoon italian seasoning |
1 (15 ounce) can tomato sauce (2 if you like saucy) |
3/4 cup shredded mozzarella cheese |
Directions:
1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
2. Lightly saute remaining ingredients with 1 cup of the tomato sauce.
3. Heat oven to 350°F
4. Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
5. Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
6. Sprinkle with cheese and serve.
|
|