1 cup orzo pasta
4 peppers
2/3 cup tightly packed fresh parsley
1 clove garlic
2 tbs olive oil
12 oz. faux ground beef-style crumbles
1 large can of Italian chopped stewed tomatoes
1 12-oz. jar tomato sauce
Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
In a large skillet, brown the beef-style crumbles in the oil and garlic over medium heat. Stir in the orzo, parsley, and can of tomatoes. Continue cooking, stirring frequently, until the mix
1 clove garlic
2 tbs olive oil
12 oz. faux ground beef-style crumbles
1 large can of Italian chopped stewed tomatoes
1 12-oz. jar tomato sauce
Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.In a large skillet, brown the beef-style crumbles in the oil and garlic over medium heat. Stir in the orzo, parsley, and can of tomatoes. Continue cooking, stirring frequently, until the mix
ture is heated through.
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Bake for 20 minutes.
Makes 4 servings
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Bake for 20 minutes.
Makes 4 servings
Brittney
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