Stuffed Bell Peppers
2-3 packs burger.style crumbles
11 green bell peppers
1 large onion (white, yellow, or Vidalia)
5-6 toes of garlic or more to taste
1/4 - 1/2 cup water or vegetable broth
1/2 cup bread crumb
Tony Chachere's seasoning to taste or salt and pepper/cayenne pepper to taste
olive oil
Topping:
1 stick melted margarine
20 teaspoons bread crumb
Preheat oven to 350.
Boil ten bell peppers in water until they are soft but not mushy.
Meanwhile chop onion, 1 remaining bell pepper, and garlic. Saute in olive oil until transparent and no longer hard.
Add crumbles and cook on low heat just until hot. Add Tony Chachers and or other seasoning to taste (I prefer Tony's and cayenne pepper). Add water or vegetable broth along with bread crumbs to make a mushy consistency. I usually do not measure the water and bread crumbs…I just add until I get the right consistency. Set aside.
Cut peppers in half, de-seed and stuff the peppers. Place in baking dish. Sprinkle each stuffed pepper with bread crumbs then top with melted margarine.
Bake in oven at 350 for 30 to 45 mins until bread crumbs have browned. If peppers are too firm, place a little water in the bottom of the pan, cover with foil and bake 30-45 minutes; then uncover and bake another 10 to 15 minutes.
My husband took these to work and fed them to a bunch of construction workers who had no idea they were eating vegetarian stuffed peppers!!
SO HOW'D IT GO?
These were great! I used chopped white mushroom instead of the burger crumbles because my grocery stopped carrying theirs and I was running late :-[ But, it was *still* delicious. I accidentally made my mixture too mushy; I'm always afraid of drying these things out. But, now I know better. I will DEFINITELY be making these again (and again). Thanks :)