| 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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