| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegetable | 1 | Servings |
INGREDIENTS
| 1 | Bell pepper | |
| 1/4 | c | Cooked rice; about |
| 1/4 | c | Frozen corn; about |
| 1 | Chopped carrot | |
| 1/2 | Chopped celery stalk (up to) | |
| 4 | Chopped raw mushrooms (up to) | |
| 3 | tb | Mild picante sauce |
| 1/4 | ts | Fajita seasoning; about (up to) |
| 4 | oz | Ready ground hot & spicy tofu ketchup; about |
INSTRUCTIONS
Date: Wed, 1 May 1996 12:11:48 -0500 (CDT) From: Ana Theresa Morlet <amorlet@tenet.edu> Last night I accidently came up with a great stuffed pepper from left overs and want to share with all who like hot and spicy foods and don't need EXACT measurements. I made one serving...adjust to suit family needs. Halve a bell pepper, remove seeds and parboil about 2-3 minutes. Place pepper in a pyrex dish that has been sprayed with a little Pam. Mix remaining ingredients except ketchup and spoon into pepper halves. Generously pour ketchup on stuffed peppers (non-vegans can also sprinle with a little FF parmeasan cheese). Cover dish with tin foil and bake at 375 degrees for about 30-40 min. ENJOY! FATFREE DIGEST V96 #121 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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