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.
Ingredients 6
1/2 cup
Chopped onion
Cloves garlic, minced
1 teaspoon
Vegetable oil
8 ounces
Frozen all vegetable protein crumbles
1 cup
Diced tomatoes
1 cup
Chopped Anaheim chilies
1/2 teaspoon
Ground cumin
1/4 teaspoon
Ground pepper
1 cup
Uncooked brown rice cooked according to package directions
Green peppers
Prepared salsa, optional
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.