VeganMofo: Stuffed Peppers

Stuffed Peppers


2-3 tablespoons vegetable oil
1 onion, diced
3 cloves garlic, minced
1 package frozen veggie meat crumbles (reconstituted TVP would work too)
3-4 cups cooked rice
salt to taste
1 can tomato sauce (8 oz)
6-8 bell peppers (depending on size)


Preheat oven to 375°. Heat the oil, onion, and garlic in a large skillet until the onions soften a little. Add the crumbles or TVP and cook for 5 minutes, or until browned and hot. Add rice, salt, and tomato sauce and cook until the flavors are blended. While that's cooking, cut the tops off the peppers and pull out all the seeds. Put them in a baking pan standing upright (Put the ones with uneven bottoms in the middle, so they can be supported by the surrounding peppers or walls of the pan). Fill them to the top with the rice mixture and bake, covered, for about an hour.


Inside shot: