Soy Ground Veggie Stuffed Bells Peppers
By Melissa's Corporate Chefs


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


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.