Soy Pepper Bowls Recipe
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Nutrition Per Serving:
| 284 Cal., 24.4 g pro., 49.5 g carb., 2.5 g fat (7% Cal. From fat), 0.3 g sat. fat, 0 mg chol., 11.9 g fiber, 158 mg sodium, 20 g pro. from soy, 0.28 fat from soy. |
Description:
Soy Pepper Bowls
Ingredients
6
1/2 cup
Chopped onion
2
Cloves garlic, minced
1 teaspoon
Vegetable oil
8 ounces
Frozen all vegetable protein crumbles
1 cup
Diced tomatoes
1 cup
Water
7/24
Chopped Anaheim chilies
1/2 teaspoon
Ground cumin
1/4 teaspoon
Ground pepper
1 cup
Uncooked brown rice cooked according to package directions
6
Green peppers
1
Prepared salsa, optional
1
Salt
Instructions for Soy Pepper Bowls
Sauté onion and garlic in oil until softened. Add protein crumbles, tomato, water, chilies, cumin, 1/2 to 3/4 teaspoon salt and pepper; mix well.
Bring mixture to boil; reduce heat and simmer 15 minutes.
Gently mix in cooked rice. Cut 1/2 inch off the stem end of peppers; remove seeds and membrane.
Bring water and 1 teaspoon salt to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain.
Fill peppers with 3/4 cup of crumbles-rice mixture; place in 8-inch square baking dish.
Bake at 375° F 20 minutes or until thoroughly heated. If desired, serve with salsa.