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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 medium-size green bell peppers |
1 large onion, chopped |
1 tablespoon olive oil |
1 (16-ounce) jar spaghetti sauce, divided |
1 cup cooked long-grain rice |
1 cup vegetarian burger crumbles |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup (3 ounces) shredded mozzarella cheese (optional) |
Directions:
1. Cut off tops of bell peppers; remove seeds and membranes, and place bell pepper cups in a lightly greased 8-inch square baking dish. Remove stems from tops, and discard; chop bell pepper tops.
2. Saute chopped bell pepper and onion in hot oil in a large skillet over medium-high heat about 5 minutes. Remove from heat, and stir in 1 1/2 cups spaghetti sauce and next 5 ingredients. Spoon mixture evenly into bell pepper cups. Top evenly with remaining 1/2 cup spaghetti sauce.
3. Bake, covered, at 400° for 45 minutes. Uncover and sprinkle evenly with cheese, if desired; bake 5 more minutes or until cheese melts.
4. Note: For testing purposes only, we used Boca Burger Crumbles for vegetarian burger crumbles.
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