Stuffed Peppers and Indian Spiced Kale (vegan)

The recipe for Indian Spiced Kale is here:
http://sundaegirl108.blogspot.com/2008/10/indian-spiced-kale-and-chickpeas.html

Mmm. Stuffed peppers are so yummy!

STUFFED PEPPERS RECIPE
Ingredients:
4 green bell peppers
1 cup basmati rice
1 1/2 cups water
1 can diced tomatoes
1 can tomato sauce
Minced garlic (to your taste, I minced about 4 cloves)
1 onion, diced
fresh parsley, chopped
1 bag frozen BOCA brand soy crumbles
Olive oil
Your fave Italian spices (I used crushed red pepper flakes, oregano, black pepper)

Directions:
1. Preheat oven to 375°F.
2. Heat some olive oil in a saucepan and throw in the onion. Sauté until translucent. Add the minced garlic and sauté for about a minute.
3. Add dry basmati rice and stir for a minute.
4. Add water and bring to a boil.
5. Lower heat to low, cover, and leave it alone for 15 minutes.
6. Rice should be done after 15 minutes. Add (to the same pot) some frozen BOCA crumbles, the can of diced tomatoes, the chopped parsley, and the Italian spices.
7. Cut tops off the peppers and scoop out the insides. Fill peppers with rice mixture and top with a bit of the tomato sauce to keep it from drying out while baking.
8. I spray a muffin pan with olive oil cooking spray and set the peppers in that. Bake at 375°F for about 30 mins or until the peppers look wrinkly/roasted.

Roasted stuffed pepper and tomato ... (Yeah, you can also scoop out tomatoes and do this ... divine!)


Enjoy with kale! Yum!