Exploded (Un-Stuffed) Bell Peppers

Name: Exploded (Un-Stuffed) Bell Peppers
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1/2 lb spicy italian-style soy sausage, crumbled; 2 cups diced bell peppers (red and green is nice); 1 cup brown rice, NOT instant; 2 cups vegetable broth; 4 garlic cloves (minced or pressed); 1/2 cup diced red onion; 1/3 cup pasta sauce; 1/2 tablespoon olive oil; 2 tablespoons fresh parsley, chopped; crushed red pepper flakes, to taste (optional); 1 cup shredded soy mozzarella cheese (optional)

(2)

Recipe by chiclet

Don't let the title frighten you! The inside of your oven will be fine:)! As I surveyed the contents of my kitchen the other day, I saw all the fixin's for stuffed peppers, but I wanted something heartier. Using Joe Bob Mac's recipe #41118 as my inspiration, I came up with this simple, tasty casserole. It is vegan, but regular sausages and cheese can certainly be used.

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

lb spicy italian-style soy sausage, crumbled
2

cups diced bell peppers (red and green is nice)
1

cup brown rice, NOT instant
2

cups vegetable broth
4

garlic cloves (minced or pressed)
¹⁄₂

cup diced red onion
¹⁄₃

cup pasta sauce
¹⁄₂

tablespoon olive oil
2

tablespoons fresh parsley, chopped
crushed red pepper flakes, to taste (optional)
1

cup shredded soy mozzarella cheese (optional)

DIRECTIONS

Preheat oven to 350°F.
Warm oil in large skillet over medium-high heat.
Add soy sausage, and cook until it begins to brown.
Add peppers, onions, garlic and rice; sautee until veggies begin to soften and rice browns slightly, adding a little water if necessary.
Add vegetable broth and pasta sauce; bring to a boil then simmer 15 minutes.
Stir in parsley and crushed red peppers; pour into a 2 quart casserole dish and top with mozzarella, if using.
Bake covered 45-50 minute (if you use cheese, you may want to uncover for the last 10 minute so the cheese will brown).

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