| 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.
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