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Stuffed Peppers

- 1/2 cup (120 ml) tomato juice
- 1 cup (240 ml) rice
- 6 bell peppers
- 2 tbsp (30 ml) olive oil
- 2 onions, chopped

- 1 pkg Yves Veggie Ground Round Original
- 1 tsp (5 ml) dried basil
- 1/2 tsp (3 ml) oregano
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) maple syrup
- salt and pepper to taste

Cook the rice with a 1/2 cup (120 ml) each of tomato juice and water.

Remove the tops of the bell peppers, slice in half lengthwise and remove the seeds and ribs. Bring a sauce pan of water to a gentle boil and boil the peppers for five minutes. Remove from the water and drain.

In the olive oil, sauté the onions until softened. Then add the cooked rice, veggie ground round, dried basil and oregano. Mix well.

Combine the maple syrup with the crushed tomatoes and add half to the rice mixture. Add the salt and pepper to taste.

Stuff the pepper halves with the mixture and top each with the remaining crushed tomatoes.

Bake at 375F (190C) for 30 minutes.

Serves 4.