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Vegetarian Stuffed Peppers

1 package Yves Brand "Veggie Ground Round"
3 medium large orange or yellow peppers halved & blanched
1/3 of a 26 oz. jar of Barilla Green & Black Olive tomato sauce
1 large onion chopped
2 garlic cloves chopped finely
4-5 heaping tablespoons cooked rice
2 Tablespoons olive oil
1/4 teaspoon dried oregano

Preheat oven to 325F.

While the rice is cooking add the chopped onion to the heated olive
oil in a large frying pan or skillet. Cook the onion for 10-15
minutes on a medium flame until it is starting to get crispy around
the edges.

Add the garlic and stir it in and cook for another 5 minutes. In
a large mixing bowl empty the contents of the Veggie Ground Round
and be sure to break it all up until there are no pieces left.

Add the "broken up" Veggie Ground Round to the skillet with the
onions and garlic. Mix well. Add the oregano. Mix well. Cook for
3-4 minutes. Add the rice and mix well. Add the tomato sauce and
mix well. Cook on a low flame for 2 minutes.

Take a 9 X 12 baking pan and generously coat it well with olive
oil. Take the the mixture in the skillet and stuff it into the 6
pepper halves.

Add a couple of drops of water to the top of the stuffed peppers
to prevent drying out during heating. Arrange the stuffed peppers
evenly in the baking pan and put into the preheated oven for 20-25
minutes. Remove from oven and serve while hot !


To blanch the peppers first cut them in half and clean them out.
Take a large pot and fill about halfway with water and bring to
boil. Put the six pepper halves in the boiling pot of water and
make sure they are covered with the water.

Cook them for about 2 minutes or so. (DO NOT OVERCOOK THEM).
Immediately remove them from the boiling water and place them in
a large bowl with cold water and stir. Dump out the cold water and
fill it up again with cold water and repeat. Remove the peppers
from the water and dry on paper towels. The peppers are now ready
to be stuffed

The peppers should be somewhat softened. If they are soft and mushy
you overcooked them !

Note that Yellow and Orange peppers blanch quicker than Green
peppers. Leftovers can be refrigerated and heated up beautifully
the next day.


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