Stop Light Stuffed Peppers!!!

This dish smells so good you could get full just standing around sniffing it waiting for it to finish baking! It takes about a half an hour to cook. I don't usually make dishes that require that much patience but this one was worth it! Very tasty, very filling.

What you'll need

Peppers: 1 red, 1 yellow, 1 green ("stop light")
1 can of organic crushed tomatoes
1 can of no salt added tomato sauce
1 small can of mushroom pieces
1/4 cup roasted red peppers diced small. Cento makes a small jar that's good and not too expensive; good to have on hand anyway.
1/2 Vadalia onion diced small
1 cup morning star grille recipe crumbles
1 bag 10 minute (boil in the bag) brown rice
3 table spoons Italian seasoning
1 table spoon brown sugar
1 tea spoon garlic powder, be careful not to use garlic salt!!
1/4 cup olive oil
1/2 cup grated cheese. I used Cracker Barrel Natural Vermont Sharp-White!


Go ahead and boil your rice and just set it aside.

Dump your crushed tomatoes, tomato sauce, and mushrooms in a pot.
Stir in your Italian seasoning, garlic powder, and brown sugar.
Let this simmer for a few minutes then remove it from the burner. Pour all but a third of the sauce into the bottom of a glass baking dish.

Cover the bottom of a frying pan with the olive oil, throw in your diced onions, diced roasted peppers, and the morning star veggie crumbles.
Saute for about 2 minutes until nice and brown. Remove from heat and mix into the rest of your waiting pot of tomato sauce. Go ahead and mix your rice in now too.

Wash and cut your peppers. If you cut them in half from top to bottom, instead of cutting off the tops and using the whole pepper, they'll cook a little faster and you'll get more servings, my mama taught me that trick. Thanks Jacque!

Now your ready. Set your peppers down in the sauce in your baking dish, then heap the tomato-rice mixture into the peppers. Cover with grated cheese and bake for 30 minutes.

Excellent!