Friday, August 24, 2012

Vegan Stuffed Peppers

1 cup Bulgar wheat
1 1/2 cups water
3 cups cooked rice
1 Tablespoon olive oil
1/2 med size yellow onion, chopped
6 large green peppers
1 Tablespoon minced garlic
1 can diced tomatoes with green chilies
1-2 Tablespoon soy sauce
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
10 cups tomato soup (4 small cans) (do NOT add water) (may substitute tomato sauce)

Add Bulgar wheat and water to a bowl.  Let sit over night.

In a large pan saute onion with olive oil. 

Cut tops off off green peppers.  Pull out seeds from inside peppers and wash with water.  Cut stems off of tops and discard.  Chop the green pepper from the tops only (leave the base of the peppers whole).  Add diced green peppers to pan.  Cook stirring occasionally for 5-10 minutes.

Add Bulgar wheat, garlic, tomatoes with chillies, soy sauce, garlic powder, and onion powder.  Cook stirring occasionally for 10-15 minutes.  Mix steamed rice into pan.  Stir in 2 1/2 cups tomato soup and remove from heat. 

In a deep baking pan place green pepper bases.  Stuff each pepper with Bulgar wheat mixture.   If there is mixture leftover may fill in the pan around the peppers.  Cover peppers and inside of pan with remaining tomato soup.

Cover with tin foil or lid.  Bake at 350* for 1 hour.

From Heather's Kitchen

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