BELL PEPPER & RICE BAKE (UNSTUFFED BELL PEPPERS)
Adapted from the "Stuffed Peppers with Tomato Sauce" recipe from Vegetarian Times. This dish has an amazing flavor combination. We use basmati rice cooked with a pinch of time and a bay leaf, I typically omit the celery, and I highly recommend Tofurkey's Italian Sausage for this dish.
Provided by jkworth
Categories One Dish Meal
Time 1h5m
Yield 1 13x9 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Heat oil in skillet over medium heat. Sauté "sausage" for 2 minutes.
- Add peppers, onion, celery, garlic and parsley, and cook about 10 minutes more.
- Stir in the tomatoes, thyme and cayenne, and remove from heat.
- Mix in the cooked rice and 1/2 cup of Parmesan cheese.
- Put mixture in a 13x9 dish, cover dish with foil, and bake 45 minutes.
- Uncover peppers, and sprinkle the remaining Parmesan cheese over the dish, and cook uncovered for an additional 10 minutes.
Nutrition Facts : Calories 239.9, Fat 8.9, SaturatedFat 2.8, Cholesterol 9.9, Sodium 183.4, Carbohydrate 33.1, Fiber 3.6, Sugar 6.5, Protein 8.2
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