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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.
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