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Loaded Bell Peppers

2 sun-dried tomatoes, diced
1/4 cup diced onion
2 garlic cloves, halved
1 cup water
1 vegetable bouillon cube
1 cup diced, canned tomatoes
1 fresh tomato, diced (optional)
3/4 cup instant brown rice
1/2 cup red wine or cooking wine
1 cup veggie crumbles
2 bell peppers, top removed and seeded

• In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water. Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary).
• Stir in the veggie crumbles. Remove the pan from the heat, take the garlic halves out, and fill the bell peppers with the mixture.
• Place the peppers into the saucepan and surround them with the remaining sauce. Cook over medium heat until the peppers are tender, and the rice is fully cooked, adding water as necessary. Move the peppers periodically and take caution not to burn them.

Makes 2 servings

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