When I came across a bag of 50% of pepper at the grocery store I grabbed them. Jonathan suggested that I make stuffed peppers. I thought it was a great idea, this is what I came up with. I served them on a bed of lettuce with a tomato sauce on top. These were juicy so you could omit the sauce and just eat the greens.
3 bell peppers- cut in half and de-seeded
2 cups cooked basmati rice
2 tbsp olive oil
1 onion-small diced
2 garlic cloves-minced
2 celery stalks- small diced
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 carrot- peeled and grated
1 green pepper-small diced
1 cup TVP- soaked and drained
1 tsp apple cider vinegar
1/4 cup fresh parsley- chopped
3/4 cup water
You will need a 9x13 cake pan
Preheat oven to 375
In a saute pan heat oil add onion,garlic and celery- saute until soft. 3-4 minutes
Add spices and let absorb.
Next mix in carrot, green pepper and TVP.
Continue to saute for 2-3 minutes.
Season with vinegar and salt to taste.
In a large mixing bowl combine rice and TVP mixture stir in parsley.
Stuff peppers with mixture and place in pan.
Pour water carefully in the bottom of the pan.
Cover pan with foil and bake for 35-40 minutes.
Serve with tomato sauce on a bed of lettuce!