Vegetarian Pepper Bowls

Ingredients

 * 1/2 cup chopped onion
 * 2 cloves garlic, minced
 * 1 tsp vegetable oil
 * 8 oz frozen all vegetable protein crumbles
 * 1 cup diced tomatoes
 * 1 cup water
 * 1/3 chopped anaheim chilies
 * 1/2 tsp ground cumin
 * salt
 * 1/4 tsp ground pepper
 * 1 cup uncooked brown rice cooked according to package directions
 * 6 medium green peppers
 * water
 * prepared salsa, optional

Directions
Sauté onion and garlic in oil until softened. Add protein crumbles, tomato, water, chilies, cumin, 1/2 to 3/4 teaspoon salt and pepper; mix well. Bring mixture to boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice. Cut 1/2 inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain. Fill peppers with 3/4 cup of crumbles-rice mixture; place in 8-inch square baking dish. Bake at 376° F 20 minutes or until thoroughly heated. If desired, serve with salsa. Nutritional Analysis Per Serving: 284 Cal., 24.4 g pro., 49.5 g carb., 2.5 g fat (7% Cal. From fat), 0.3 g sat. fat, 0 mg chol., 11.9 g fiber, 158 mg sodium, 20 g pro. from soy, 0.28 fat from soy. Recipe from United Soybean Board