Boca Crumbles Vegetarian Stuffed Bell Peppers Recipes

BOCA CRUMBLES VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Sauté onions and garlic in oil until soft.
• Meanwhile, cut peppers lengthwise and clean out seeds & membrane.
• Add undrained tomatoes, boca crumbles and rice to softened onion mixture. Simmer until well combined. Add ketchup and mustard **NOTE** Add more or less depending on how thick/thin sauce is. It should be just thick enough to remain in peppers. Play with it and add it to taste!
• Put pepper shells in a 13x9 and spoon mixture into peppers and cook covered with foil for 1 to 1 1/2 hours at 350°F or until peppers are soft.

BOCA STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350.
• Cut top off pepper and remove seeds and membranes.
• Place pepper shell in a casserole dish.
• In a small pot mix together, crumbles, garlic, onion, cooked rice and 1/4 cup tomato sauce.
• Cook until hot.
• Stuff cooked mixture into pepper and pour remaining 1/4 cup tomato sauce over pepper.
• Cover and bake 45 minutes.
• Uncover.
• Top with cheese and bake another 10-15 minutes or until pepper is tender.

TRI-COLOR VEGETARIAN-STUFFED PEPPERS

Steps:

• Heat oven to 400ºF.
• Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
• Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
• Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
• Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
• Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
• Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
• Top with parsley if desired.
• Note: I consider each half pepper to be two servings.

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
• Drain if necessary.
• Set aside. Cut peppers in half.
• Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
• Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
• Heat oil in small skillet. Add onion, celery, and sunflower seeds.
• Saute until onion is tender.
• Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
• Put about 1/3 cup hot water in bottom of dish.
• (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.