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LOCATION: Recipes >> Vegetarian >> Stuffed Peppers 13

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Stuffed Peppers

1/2 cup long grain white rice (uncooked)
4 medium green bell peppers
1 large onion, chopped
4 tablespoons olive oil
1 cup TVP granules
2 tablespoons fresh parsley, chopped
2 cups spaghetti sauce
1/2 cup to 3/4 cup mozzarella cheese (optional), grated
salt and pepper to taste

Cook rice per package directions. Preheat oven to 400 degrees.

Cut tops off peppers, seed insides, and arrange peppers in a large
baking dish. Reserve tops and chop usable portion. Heat oil in
a large skillet and saute chopped peppers with onions until soft.
Add TVP granules and stir well. Add parsley and cook over low heat
for 5 minutes.

Add the cooked rice to the pepper and onion mixture and 1 1/2 cups
of spaghetti sauce. Mix well and season to taste. Spoon the
mixture into the peppers and top each with remaining spaghetti
sauce. Cover and bake about 45 minutes or longer. Uncover, top
each pepper with mozzarella cheese, if desired, and bake about 5
more minutes until cheese is melted.

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