Soy And Bulgur Stuffed Peppers Recipes

SOY AND BULGUR STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• In a deep pan, heat oil and sauté onion on low heat until almost clear, 3-4 minutes. Add the pimiento, garlic and celery and sauté 2-3 minutes more.
• Add soy crumbles and sauté until browned. Add salt and pepper to taste.
• Add remaining ingredients, cover and cook on medium heat until most of the liquid evaporates and the rest thickens, at least 15 minutes. Uncover and cook 5 minutes more.
• Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
• Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes. Remove and set aside.
• Stuff the bell peppers with the sautéed crumbles, place in a greased baking pan or dish and rub olive oil over tops to keep them from charring. Cover with aluminum foil, and place in oven.
• Bake 30 minutes or until fork tender and thoroughly cooked. Remove cover and bake an additional 5 minutes. Remove from oven. Let sit for at least 5 minutes. Sprinkle with parsley and serve.

BEST SOY STUFFED BELL PEPPERS

Steps:

• Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.).
• Cook rice according to box.
• Sauté onion, Soy crumbles, garlic, mushrooms in butter. Add Meatloaf mix, water, sugar, and pepper.
• Continue to cook over med heat. Cover and simmer for about 5 minute.
• When rice and soy mixture is complete, stir together in large bowl with half can of sauce. Stuff peppers with soy and rice mixture.
• Place in shallow, oven-proof dish. Pour remaining tomato sauce over and around peppers. Bake at 350 degrees 45 to 50 minutes. Yield: 4 servings.