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Soy Pepper Bowls Recipe
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|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.|
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.