Ingredients:
2 quarts boiling water
4 bell peppers, halved lengthwise and seeded ( half green, half red)
1 1/2 teaspoons olive oil
1 medium red onions, chopped
5 garlic cloves, finely chopped
1 (14 ounce) packages Gimmie Lean sausage flavor ( or another soy meat flavor product)
2 cups rice, brown if desired
2 teaspoons dried thyme
4 fresh basil leaves, chopped
1/2 cup white wine
1 (25 ounce) jars tomato sauce
1 (14 1/2 ounce) cans Italian stewed tomatoes
1 bay leaves
4 fresh basil leaves, chopped
Directions:
Preheat oven to 375 F.
Place cut and seeded peppers in boiling water for five minutes.
Run under cool water to stop the cooking process and set aside.
In skillet or wok, add onions and garlic; saute for 5 minutes on medium heat.
Add Gimmie Lean or other soy product and cook 5 minutes.
Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
Add rice and spices and cook another 5 minutes.
Add wine and cook five more minutes.
Keep mixture on low heat until you are ready to stuff the peppers.
In the meantime, heat the sauce.
Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
Cook on medium heat for about 10 minute.
Now you are ready to stuff the peppers!
Be creative!
Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
Pour tomato sauce on each pepper and serve!
Servings: 8
Time preparation: 30 min.
Time total: 75 min.