Ingredients
3 large green peppers2 cups frozen vegetarian meat crumbles1 cup cooked brown rice1 small onion, finely chopped1 can (8 ounces) no-salt-added tomato sauce1/3 cup grated Parmesan cheese1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon dried parsley flakes1/4 teaspoon dried thyme1/4 teaspoon dried oregano1/4 teaspoon pepper3/4 cup shredded part-skim mozzarella cheese
Preparation
Cut peppers in half lengthwise and remove seeds. Discard stems. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large bowl, combine the meat crumbles, rice, onion, tomato sauce, Parmesan cheese and seasonings. Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted.
