Ingredients
- 6 medium Organic Bell Pepper (use any color)
- 1 1/4 cups Water
- 2 cups Tomato Juice (Low Sodium) divided use
- 1 can Tomato Paste (6 ounces)
- 1 teaspoon Dried Oregano crushed divided use
- 1/2 teaspoon Dried Basil crushed divided use
- 1/2 teaspoon Garlic Powder divided use
- 1 package Soy Ground (16 ounces)
- 1 1/2 cups Oats uncooked
- 1 medium Organic Tomatoes chopped
- 1/4 cup Sweet Baby Carrots chopped
- 1/4 cup Organic Yellow Onion
Directions
Pre-heat oven to 350ºF. Cut bell peppers in half, lengthwise, scraping out seeds and membrane. Set aside.
In a large saucepan, combine water, 1-cup tomato juice, tomato paste, ½ tsp. oregano, basil, and ¼ tsp. garlic powder. Simmer approx. 10-15 minutes.
In a separate skillet, combine soy ground, oats and remaining tomato juice, remaining oregano and garlic powder with fresh tomato, carrot and onion. Mix thoroughly. Fill each bell pepper with about 1/3 cup of mixture.
Place in baking dish and cover with sauce. Bake approx. 45-50 minutes.
