1package12 oz frozen sausage-style soy-protein crumbles
1can14.5 oz organic diced tomatoes, undrained
1teaspoondried basil leaves
1⁄2 teaspoon dried oregano leaves
1⁄2 teaspoon pepper
4ozsmoked Gouda cheeseshredded (1 cup)
Instructions
Heat oven to 375°F.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, combine rice, water and butter.
Heat to boiling over medium-high heat.
Reduce heat to medium-low; cover and simmer 30 minutes or until water is absorbed.
Meanwhile, cut off top of each bell pepper, slicing evenly across top of pepper; remove seeds.
If peppers will not sit upright, slice very thin strip off bottom but not cutting through.
Arrange peppers cut side up in baking dish.
Cut pepper flesh off pepper tops; chop.
Discard stems.
In 10-inch skillet, heat oil over medium-high heat.
Add onion, garlic and chopped pepper; cook 5 minutes, stirring frequently, until onion is tender.
Stir in soy-protein crumbles, cooked rice, tomatoes, basil, oregano and pepper.
Cook 5 to 7 minutes, stirring frequently, until hot.
Remove from heat; stir in 1⁄2 cup of the cheese.
Spoon about 1 cup filling into each pepper shell, pressing very lightly with back of spoon.
Bake uncovered 35 to 40 minutes or until filling is hot and peppers are crisp-tender.
Sprinkle remaining 1⁄2 cup cheese on top of peppers.
Bake uncovered 5 minutes longer or until cheese is melted.
Notes / Tips / Wine Advice:
If you have any remaining filling that won’t fit into the peppers, spoon the filling into a ramekin that has been sprayed with cooking spray and bake next to the peppers.