And the sky is gray...and I am in California so I don't have to dream. Autumn creeps up - the mornings are a little cooler, the days get shorter. Fall is approaching.We don't get a lot of leaves turning colors here like other parts of the world but we do enjoy warmer dishes with the nights getting cooler.
I really love peppers - they are great to stuff and bake too. And so colorful.
- 1/2 cup uncooked white rice
- 3/4 cup water
- 4 bell peppers
- 1 onion, chopped
- 4 tablespoons olive oil
- 8 ounces textured vegetable protein
- 2 tablespoons chopped fresh parsley
- 2 cups tomato sauce
- 4 ounces shredded vegan cheese
- salt to taste
- ground black pepper to taste
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F.
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, bake until cheese is melted.
As easy as 1,2,3!
Invite some friends over and eat sunshine!
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