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Vegan Stuffed Peppers

Vegan Stuffed Peppers Categories:
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    6 servings  scale, convert
    6 lg.  green bell peppers
    3/4 lb.  Boca Crumbles or ground beef alternative. Hydrated TVP works well also.
    1 tbsp.  oil
    1 sm.  yellow onion, chopped
    3 ribs  celery, thinly sliced
    1 tbsp.  chili powder
    1/2 tsp.  black pepper
    1/2 tsp.  salt
    3 cups  cooked rice of choice
    1 lg.  carrot, shredded
    2 cups  tomato juice
      thin tomato sauce, alternative


Cut a sliver from the bottom of each pepper so they will stand upright. Cut the tops from the peppers and remove the seeds and membranes. Set aside.

In a large skillet over medium heat, add the oil and the Boca crumbles. Stir until all pieces are separate and heated through. Add the onion, celery, chili powder, black pepper and salt. Cook until the onion is translucent.

Remove from heat and stir in the shredded carrot, cooked rice, and 1 cup of tomato juice. Spoon this filling into the peppers.

Place the stuffed peppers into a baking dish. Pour the remaining cup of tomato juice over them. Cover with foil and bake in preheated 350F oven for 45 minutes. Remove the foil and continue to bake for another 15 minutes.

Recipe uploaded with Shop'NCook for iPhone.

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