Entree
6 stuffed peppers
30 minutes
50 minutes
Chef Tom Fraker
6 Organic Bell Peppers
2 tablespoons Extra Virgin Olive Oil
1/2 Organic Bell Pepper (use Yellow Bell Pepper) diced
2 cloves Peeled Garlic minced
1 package Soy Taco
1 cup Low Sodium Tomato Juice
1 tablespoon Tomato Paste
1 1/2 cups Rice cooked
1 teaspoon Dried Oregano crushed
1/2 teaspoon Dried Basil crushed
1 Organic Tomato diced
1 1/2 cups Good Life Food Organic Pasta Sauces (use Arabbiata Pasta Sauce)
Pre-heat oven to 350ºF.
Cut the top off the bell peppers and scrape out the seeds and membrane. Set aside.
In a large skillet, heat the oil and sweat the onions. Add the garlic and cook for 30 seconds.
Add the soy taco and remaining ingredients except for the pasta sauce. Cook until most of the liquid evaporates but mixture is not dry.
Fill each bell pepper and place in a baking dish.
Bake 40-45 minutes. Heat the pasta sauce on the stove.
When the peppers are done pour the sauce over the top and serve.
If you like cheese, after you remove the peppers from the oven, top them with grated sharp cheddar.
