Veggie stuffed peppers

Yield: 1 Servings

Measure Ingredient
1 \N Bell pepper
¼ cup Cooked rice; about
¼ cup Frozen corn; about
1 \N Chopped carrot
½ \N Chopped celery stalk (up to)
4 \N Chopped raw mushrooms (up to)
3 tablespoons Mild picante sauce
¼ teaspoon Fajita seasoning; about (up to)
4 ounces Ready ground hot & spicy tofu ketchup; about

Date: Wed, 1 May 1996 12:11:48 -0500 (CDT) From: Ana Theresa Morlet <amorlet@...> 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, .

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