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Stuffed Peppers (Vegetarian)
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STUFFED PEPPERS VEGETARIAN | |
6 med. | green peppers, (I'm'a use long red ones) |
? 2 c. cooked rice ? 1 lg. egg, slightly beaten or 1/4 c. Eggbeaters | |
1 c. | chopped onion, (small onion) |
1 tomato diced or 1 sm. can tomatoes or 1 (10 oz.) can Rotel tomatoes | |
1 tbsp. | olive oil |
1 c. | stuffing mix |
bread crumbs, alternative | |
wheat germ, alternative | |
1 1/4 c. | grated Cheddar cheese |
1 clove | garlic, minced |
1 tsp. | oregano |
1 tsp. | basil |
? veggie stock | |
1/4 tsp. | cayenne pepper |
Directions
Cut off tops of peppers and remove and discard seeds. Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.
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