EXPLODED (UN-STUFFED) BELL PEPPERS
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.
Provided by chiclet
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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).
Nutrition Facts : Calories 375.8, Fat 14, SaturatedFat 2.3, Sodium 611.7, Carbohydrate 50.2, Fiber 5, Sugar 4.9, Protein 15.7
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