Get out your casserole dishes, 2 in fact. I got a heaping helping of Stuffed Peppers. For this recipe, you can either make 6 (halves) at a time and save the rest for another night, or make 12 servings at once.
6 bell peppers (get all different colors! Variety is good!)
3 cloves garlic (minced or pressed)
1 half small/medium-sized onion
2 bags “boil-in-bag” brown rice or Approximately 4 cups cooked rice
1 can Rotel Diced Tomatoes and Green Chilies
1 can tomato sauce (15 oz)
1 box Lightlife Smart Ground “beef” or Yves Meatless Ground
1-2 tbsp oil
1 vegetable bouillon cube
1 tsp creole seasoning (optional)
fresh ground pepper
Preheat oven to 400. Slice bell peppers in half, length-wise and de-seed. Place foil in casserole dish or baking pan. Place peppers in dish, cover with foil and heat in oven while cooking the stuffing. No need to wait for oven to preheat, this just helps speed along the baking process.
Prepare rice in boiling water with bouillon cube. If using “boil-in-bag”, only use 2-3 cups of water, so rice will soak up the bouillon cube. In a large pan over medium heat, saute diced onion with minced or pressed garlic in oil. After several minutes, add ground “meat”. Add creole seasoning and Rotel. Cook for 5-10 minutes. In a large bowl, mix rice, tomato sauce, and “meat” mixture. Pull peppers out of oven and scoop rice mixture into them. Grind fresh pepper over peppers and place back in oven (covered with foil) for 20-30 minutes. Check to make sure they are soft enough. If you care to add a little more spice, you can always put salsa verde on top of the peppers. Enjoy!