Serves 4
1-2 T olive oil
1 C chopped white onion
2 cloves minced garlic
1 C sliced button mushrooms
1/2 C sliced celery
1 package of Trader Joe's Beef-Less ground beef (12 oz.)
1 28oz. can of diced tomatoes
1 6oz. can of tomato paste
1 T vegan worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
1 C brown rice
water for cooking rice
4 green peppers
Panko bread crumbs for topping
Heat the oven to 375 degrees. Cook the brown rice according to the package directions. While the rice is cooking, in a saute pan heat the olive oil and add the onion, garlic, mushrooms and celery. Saute until the vegetables are tender, between 5 - 10 minutes. Add the package of "beef-less" ground beef and stir into the vegetables. Once the "beef-less" ground beef and the vegetables are well combined, add the diced tomatoes, tomato paste, worcestershire sauce, garlic and onion powder. Gently simmer. Once the rice is cooked add it to the vegetable mixture. Cut the top off of the green peppers and fill each with the mixture. Sprinkle with bread crumbs. Lightly oil a baking dish. Place the peppers open side up on the baking dish and bake covered for 30 - 35 minutes.
You can see where I got the idea... ;-)
