Veggie stuffed peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bell pepper | |
| ¼ | cup | Cooked rice; about |
| ¼ | cup | Frozen corn; about |
| 1 | Chopped carrot | |
| ½ | Chopped celery stalk (up to) | |
| 4 | 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 |
Directions
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, .