Super Stuffed Peppers

I used vegan Boca crumbles instead of breaking up some patties and poured tomato sauce over the peppers before baking. Turned out fine.

Yield: 2 – 4 servings

2 large peppers
2 defrosted harvest burger patties
1/2 cup chopped onion
1 8oz. can tomatoes, cut up
1/3 cup long grain rice
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon basil or oregano
1 tablespoon nutritional yeast flakes

Halve peppers lengthwise, remove stems and seeds and insides. Put the pepper halves in a pot of boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to dry well. In a skillet break up the harvest burgers and cook them with the onions until the burger is brown and the onions are tender. Stir in UNdrained tomatoes, uncooked rice, vegan Worcestershire sauce, spices, 1/2 cup water, 1/4 teaspoon salt, 1/4 teaspoon pepper. Bring to boil; reduce heat. Cover and simmer for 15 to 18 minutes, or until rice is tender. Stir in the Nut. yeast. Fill peppers with mixture. Place in a baking dish with any remaining rice mixture. Bake in a 375 degree oven for another 15 minutes or till heated through. Sprinkle with some more Nut. Yeast. Let stand for 1 to 2 minutes.

From VegWeb.com