Soy Ground® Veggie Stuffed Bells Peppers
Category
Entree
Servings
6 servings
Prep Time
45 minutes
Cook Time
45-50 minutes
Author:
Melissa's Corporate Chefs

Ingredients
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6 medium Organic Bell Peppers (use any color)
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1 1/4 cups water
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2 cups tomato juice (low-sodium) divided use
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1 can tomato paste (6 ounces)
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1 teaspoon dried oregano, crushed, divided use
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1/2 teaspoon dried basil, crushed, divided use
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1/2 teaspoon garlic powder, divided use
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1 package Soy Ground® (16 ounces)
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1 1/2 cups oats, uncooked
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1 medium organic tomato, chopped
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1/4 cup Sweet Baby Carrots, chopped
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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.