STUFFED GREEN PEPPERS

STUFFED  PEPPERS

 

2 tablespoons olive oil

1 cup onion finely chopped

1 cup of green pepper finely chopped

1 8 ounce can crushed pineapple (without sugar added)

1 12 ounce package LifeLight® ground soy

1 15 ounce can organic lentils

1 14 ounce can organic tomato sauce such as Muir Glen® or Field Day®

¼ cup organic soy sauce

¼ cup packed organic brown sugar

1 tablespoon vinegar

1 cup cooked rice

10 large whole peppers—tops and inside seeds removed

GoVeggie® vegan cheese

Preheat oven to 350°.  Place peppers on a cookie sheet

In a large pot, sauté onions and green pepper in olive oil until tender.  Add all other ingredients (except whole peppers and cheese) and simmer for about 15 minutes until heated through. Fill each pepper up with this mixture.  Top with cheese if desired. Bake for 40 minutes until pepper shells are tender.