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Stuffed Peppers 16

A home-style Stuffed Peppers 16 made with Uncooked Long Grain White Rice, Water, and Garlic Minced. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 cup
• 4 clove

Method (preview)

1. 1

   Place the rice and water in a saucepan, and bring to a boil.

2. 2

   Reduce heat, cover, and cook 20 minutes.

3. 3

   In a skillet over medium heat, cook the onions and garlic until evenly browned.

4. 4

   Remove 2 tblsp. of the onion/garlic mixture for the sauce and set aside.

5. 5

   Add a little more oil and add herbs and pine nuts and saute for about 1 or so minutes.

6. 6

   Add the soy beef, and saute only until the beef looks warmed.

7. 7

   Remove from heat and mix with cooked rice.

8. 8

   For the sauce, mix the crushed tomatoes and reserved onion garlic mixture in a sauce pan.

9. 9

   Add salt to taste.

10. 10

    Also add white wine and cook until reduced a bit.

11. 11

    Cut the tops of the peppers off and remove the seeds and membrane inside.

12. 12

    Reserve the tops for later, but cut the seed portion off.

13. 13

    Fill each pepper with the rice and soy beef filling.

14. 14

    Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers slightly if necessary so that they will stand upright.)

15. 15

    Pour the tomato sauce over the stuffed peppers. Top the peppers off with the reserved tops.

16. 16

    Bake 1 hour in the preheated oven, basting with sauce in the dish every 15 minutes, until the peppers are tender.