“Meatless Monday” Recipe of the Week – Stuffed Green Bell Peppers

November 30, 2015 at 6:00 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Stuffed Green Bell Peppers. It’s from the PBS/Recipes website which has a great selection of recipes from all cuisines.
http://www.pbs.org/food/recipes/

 

 

Stuffed Green Bell PeppersPBS

Ingredients
6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
2 cups cooked and cooled long-grain brown rice (see note)
2 teaspoons all-purpose seasoning blend

 
Directions
1 – Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.
2 – Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
3 – Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
4 – Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
5 – Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.
Tips/Techniques
You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Nutrition Info
Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

http://www.pbs.org/food/recipes/stuffed-green-bell-peppers/

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