DIRECTIONS:
• Combine rice and water in a small saucepan.
• Bring to a boil, reduce heat to low, and simmer   for   about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange   peppers in a large baking dish. Chop usable   portion   of the tops.
• Heat oil in a large skillet over medium heat.
• Saute chopped peppers and onions in oil until   soft.
• Stir in textured vegetable protein and parsley.
• Reduce heat to low, and continue cooking for 5   minutes. Mix in cooked rice and 1 1/5 cups   tomato   sauce.
• Season to taste with salt and pepper. Spoon the   mixture into the peppers, and top each with   remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each   pepper with mozzarella cheese, and bake until cheese   is melted.

Bell_Pepper_Sandwhich Lynne_Ricart Ricart_Recipes
INGREDIENTS:
• 1/2 cup uncooked white rice
• 3/4 cup water
• 4 green bell peppers
• 1 onion, chopped
• 4 tablespoons olive oil
• 8 ounces textured vegetable protein
• 2 tablespoons chopped fresh parsley
• 2 cups tomato sauce
• 4 ounces shredded mozzarella cheese
• salt to taste
• ground black pepper to taste

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