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Vegan Stuffed Peppers

In Vegan Recipes on October 16, 2011 at 2:03 am

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1 cup orzo pasta
4 bell peppers (any color)
2/3 cup tightly packed fresh parsley
1/4 cup grated vegan parmesan cheese
2T. chopped walnuts
1 1/2 tsp. dried basil
1 tsp salt, divided
1 clove garlic
1/4 cup plus 1 T. olive oil, divided
12 oz ground beef style veggie crumbles
1 medium tomato, seeded and chopped
1 12 oz jar of tomato sauce
Pre heat the oven to 350°. Cook the pasta according to package directions. Drain and set aside. Cut the tops off the peppers (save them) and clean out the seeds. Place the peppers in boiling water foe 3 minutes. Remove from water and drain, inverted, on a paper towel.
Place parsley, parmesan, walnuts, basil, ½ tsp salt and garlic in a food processor. Pulse until blended. With processor running slowly add ¼ cup of the olive oil. Process until smooth.
In a large skillet brown the “beef” in the remaining oil. Stir in the orzo, pesto, the remaining ½ tsp of salt and the chopped tomato. Continue cooking, stirring frequently, until the .mixture is heated through. Pour the tomato sauce in to a glass baking dish. Fill the peppers with the mixture and place in the baking dish. Put the tops back on and bake for 20 minutes.
Serves 4

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  1. This is just a note: In the Beacon, there is a recipe for donuts. One of the ingredients is an egg substitute, Ener-G. I have use many versions of egg substitute but I find this product to be the best especially to get an airy cake-like end result. Just mentioning it since this is the Season for baking. Happy Holidays!

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