Stuffed Bell Peppers
|Green bell peppers||6 Large|
|Boiling water||1⁄2 Cup (8 tbs)|
|Textured vegetable protein||1⁄2 Cup (8 tbs) (Tvp)|
|Butter/Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Fresh mushrooms||12 , chopped|
|Cooked rice||3 Cup (48 tbs)|
|Shredded mozzarella cheese/Muenster cheese||2 Cup (32 tbs)|
|Marinara sauce||2 1⁄4 Cup (36 tbs)|
Cut peppers in half lengthwise. Remove seeds and cut away cores, leaving peppers intact. Bring approximately 2 inches of water to boil in a large pot. Place peppers in pot, cut-side up. Reduce heat and simmer covered for 10 to 15 minutes until pepper halves are tender but retain their shape. Drain.
In a small bowl, pour 1/2 cup boiling water over dry TVP. Set aside.
Melt butter or heat vegetable oil in a skillet. Add onion and saute until soft. Add mushrooms and saute a few more minutes.
Combine cooked rice, 1 cup of the cheese and 1/4 cup of marinara sauce in a large bowl. Add moistened TVP, onion and mushrooms, mixing well. Add salt and pepper to taste.
Pour remaining 2 cups marinara sauce into a large casserole with a cover or two smaller baking dishes with covers. Arrange pepper halves cut-side up on top of sauce. Spoon filling into peppers. Sprinkle remaining 1 cup of cheese over filling.
Bake covered at 325° F. for 35 minutes.