Soy Pepper Bowls

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Serves:
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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

1⁄2 cup
Chopped onion
2 units
Cloves garlic, minced
1 teaspoon
Vegetable oil
8 ounces
Frozen all vegetable protein crumbles
1 cup
Diced tomatoes
1 cup
Water
3⁄10 units
Chopped Anaheim chilies
1⁄2 teaspoon
Ground cumin
1⁄4 teaspoon
Ground pepper
1 cup
Uncooked brown rice cooked according to package directions
6 units
Green peppers
1 unit
Prepared salsa, optional
1 unit
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.