Rice & Mince Stuffed Peppers
|Long grain rice||1⁄2 Cup (8 tbs) (Can Be Part Wild)|
|Peppers||4 Medium, halved vertically and seeded (Red / Green / Yellow)|
|Vegetable oil||4 Tablespoon|
|Onion||1 Large, chopped|
|Minced tvp||2 1⁄4 Ounce (Half Of A 4 1/2 Ounce Packet)|
|Chopped fresh parsley||2 Tablespoon|
|Tomato sauce||2 Cup (32 tbs) (Use Fresh Ones)|
|Freshly ground black pepper||To Taste|
Pre-heat the oven to 375°F.
Cover the rice with twice its volume of water in a medium-sized saucepan.
Bring to the boil, then cover the pan, reduce the heat and leave the rice to simmer for about 20 minutes, or until all the water is absorbed.
Arrange the pepper halves in a large baking dish.
Heat the oil in a saucepan and saute the onion until it is soft.
Add the TVP mince and stir well.
Add the parsley and cook over a low heat for 5 minutes.
Add the cooked rice and half the tomato sauce.
Mix well, season to taste, and spoon the mixture into the pepper halves.
Pour some of the remaining tomato sauce over each stuffed pepper.
Cover and bake for 30 minutes.