the vegetarian environmentalist

 

A healthy variation on an Italian classic! My grandmother used to make these. Make the rice or quinoa ahead of time, then add to the mix at the end.

2 cups cooked Brown Rice or Quinoa
4 Green Peppers
1/2 Red Onion, chopped
1/2 cup Mushrooms (canned or fresh)
1 clove Garlic
1 tbsp Olive Oil
3/4 cup Walnuts
1-1/2 cups + 1/4 cup Pasta Sauce (any flavor)
1 cup frozen Soy Ground Beef
1/4 cup cheese, like Parmesan or Feta

Preheat oven to 350*. Prepare rice or quinoa according to package directions.

Cut the tops off of peppers, and remove veins and seeds. Spread 1/4 cup pasta sauce over bottom of square baking dish (to keep the peppers moist), and place peppers in cut side up.

Chop the tops of the peppers and place in a saute pan. Add olive oil, onion, garlic and mushrooms and saute over medium heat for five minutes (until veggies are soft).

Add rice or quinoa, 1-1/2 cups pasta sauce, walnuts and soy ground beef. Season with salt, pepper and a green herb like basil. Let simmer for a few more minutes. Fill peppers with mixture. (I always add a glass ramekin for stability, and fill with any extra mixture).

Cover with tin foil and bake for 20 minutes. Remove tin foil, add cheese, and finish baking (cover on) for another 10 minutes.

 


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