Name: Stuffed Peppers
Ingredients: 1/2 c Long grain white rice; (uncooked); 4 md Green bell peppers; 1 lg Onion; chopped; 4 tb Olive oil; 1 c TVP granules; 2 tb Fresh parsley; chopped; 2 c Spaghetti sauce; 1/2 c To 3/4 cup mozzarella cheese (optional); grated; Salt & pepper to taste

Do you have an addiction? Is there anything that you believe you “really need?” Is there anything that you could not imagine losing for a few weeks? Do you plan your life around the ability to get or use something? Is there any behavior, habit or unhealthy desire that you can’t stop? Are other areas of your life suffering (family, friends, career, finances, health) because of a certain behavior? Is a certain behavior preventing you from growing in Christ? Do thoughts of a certain item or action or person consume you more and bring more pleasure than thoughts about God? Is there anything that is wasting your money and time? Is there anything in your life that you keep hidden from others? Is there anything in your life that leaves you anxious, guilty or empty, but yet you still desire more of it? Is there anything that is mastering you? When you are grumpy, depressed, scared, bored, stressed or irritable, where is the first place you turn? What or whom do you trust for comfort and protection, adventure and satisfaction, purpose and pleasure? Not all the things we can be addicted to are necessarily evil, but if God is not on the top of the food chain you have an addiction. You are worshiping and idol.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Main, Dishes	4	servings

INGREDIENTS

1/2	c	Long grain white rice; (uncooked)
4	md	Green bell peppers
1	lg	Onion; chopped
4	tb	Olive oil
1	c	TVP granules
2	tb	Fresh parsley; chopped
2	c	Spaghetti sauce
1/2	c	To 3/4 cup mozzarella cheese (optional); grated
		Salt & pepper to taste

INSTRUCTIONS

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 & 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.
Recipe by: Karen C. Greenlee
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net>
on Dec 16, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Sunsets – a gift from God”