Vegan Stuffed Peppers

To the meat eaters who think that "soy junk" just doesn't cut it. You're in for a surprise. So, go on... make it. And after you consume every last drop,... then you can tell me I rock.


INGREDIENTS:

* 4 Large Bell Peppers
* 1 Package of "Beef" Crumbles (Quorn Brand)
* 1 Box of "Near East" Whole Grain Blends, (Roasted Garlic-A blend of Whole Grain Brown Rice, Bulgar & Quinoa), prepare as directed.
* 3/4 Cup of dairy-free Cheddar cheese, shredded
* 3/4 Cup of dairy-free Mozzarella cheese, shredded
* 1 Small Onion, diced
* 1 10 3/4 oz. of Organic Tomato Soup
* 1 8 oz. Tomato Sauce
* 1/4 Cup of Tofutti Cream Cheese
* 1/2 tsp. Pepper
* 1 heaping tsp. Salt
* 1 tbsp. Cayenne Pepper
* 1 tbsp. Chili Powder

Pre-heat oven to 350*

Prepare Rice/Quinoa first thing. This process takes aprox. 35 minutes, so during that time, you can be preparing everything else as follows.

Saute "Beef" and diced Onions. Gradually adding Cayenne Pepper & Chili Powder

In a Large Glass Bowl, Pour Tomato Soup & add the Tofutti Cream Cheese. Nuke for 1.5 minutes, then add Rice, "Beef" mix, Cheddar & Mozzarella, Salt & Pepper. Mix ingredients together.

Stuff Peppers.

Pour Equal amounts of Tomato Sauce on Each Pepper.

An 8x8 Cooking Dish would be perfect. (I don't have one so I used a Cake Pan)

Bake for 30 minutes.

Garnish & Serve. Enjoy!


***I took this picture BEFORE I poured the Tomato Sauce on them & before I baked them as well. So, if yours doesn't turn out looking like this after you followed all the directions, that is the reason why. You didn't do anything wrong.