Stuffed Peppers with Tomato Sauce
Recipe from
Vegetarian Times
Simple and festive, these peppers will be welcome at any time of year.
Servings:
Serves 8, 1/2 stuffed pepper each
Ingredients
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4large red, green or yellow bell pepperssee savings
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3 tablespoonsolive oilsee savings
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4soy "sausage" links, cut into chunkssee savings
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2 cupschopped onionsee savings
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1 cupchopped celerysee savings
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4cloves garlic, mincedsee savings
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1/2 cupminced parsleysee savings
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2 14.5-ouncecans chopped tomatoessee savings
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1 teaspoondried thymesee savings
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Pinch cayenne, or to tastesee savings
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3 cupscooked ricesee savings
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1 cupplus 8 tablespoons grated Parmesan cheesesee savings
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8sprigs fresh thyme for garnish, optionalsee savings
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Directions
1.
Preheat oven to 350 degrees F.
2.
Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
3.
Heat oil in skillet over medium heat. Saute "sausage" for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.
4.
Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.
5.
Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 tablespoon Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
Nutrition information
Per serving: Calories 270, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 31 g, Fiber 5 g, Protein 14 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
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