MEXICAN VEGGIE-BEEF & SOY STUFFED PEPPERS
This recipe has been modified from it's non-vegan version that I found and could not resist messing with. Original recipe is courtesy of eatbetteramerica.com.
If you don't already have...
1 can tomato puree
4 medium bell peppers
1 package soy taco veggie-beef
1 medium onion, finely chopped
1 can kidney beans, drained, rinsed
1 can chopped green chillies, undrained
2 tsp chili powder
1/2 tsp ground cumin
1/4 cup shredded cheeze (Follow Your Heart), if desired
Directions:
- Heat oven to 350 F. Place cereal in food-storage bag; seal bag and crush with rolling pin or in food processor. In a medium bowl mix cereal and tomato puree; let stand 5 minutes.
- Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch baking dish.
- In 10-inch skillet, cook veggie-beef and onion over medium heat, stirring occasionally, until veggie-beef is thoroughly cooked;drain. Stir in cereal mixture and remaining ingredients except for cheeze. Divide veggie-beef mixture evenly among peppers.
- Cover; bake 40 to 45 minutes or until peppers are tender. Spring each pepper half with 1 1/2 teaspoons cheeze; let stand 5 minutes.
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