Vegetarian Stuffed Peppers

1		Green Bell Pepper - Fresh, Medium, 2 1/2"
3/4  cup		Brown Rice - Cooked, Medium Grain
1/4  cup		MorningStar Farms Grillers Recipe Crumbles - Vegetarian
2  tablespoons		White Onion - Chopped
2  tablespoons		Celery - Fresh, Diced
2  tablespoons		Green Bell Pepper - Fresh, Chopped
2  teaspoons		Natural Oils Extra Virgin Olive Oil
1/4  cup		Tomato Puree - Canned
1  dash		Ground Oregano
1  dash		Basil - Dried, Ground
1  dash		Morton Table Salt - Iodized
1  dash		Ground Thyme
2  pieces		Yves Veggie Cuisine The Good Slice Soy Mozzarella Cheese Substitute

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetarian Stuffed Peppers ingredients. The serving size for any ingredient in Vegetarian Stuffed Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Saute onions, celery and green pepper in olive oil. Add tomato puree and simmer 5 minutes. Remove from heat and stir in herbs and spices. Gently fold in brown rice and burger crumbles.

Parboil whole pepper for 8 minutes. Cut in half and clean out seeds. Stuff each half with rice mixture. Top each half with one slice soy cheese. Place peppers in baking dish and bake at 350ºF for 20-25 minutes.