Vegetarian Pepper Bowls

Description
Recipe from United Soybean Board

Ingredients

 * ½ 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
 * ⅓ chopped anaheim chilies
 * ½ tsp ground cumin
 * salt
 * ¼ tsp ground pepper
 * 1 cup uncooked brown rice cooked according to package directions
 * 6 medium green peppers
 * water
 * prepared salsa, optional

Directions

 * 1) Sauté onion and garlic in oil until softened.
 * 2) Add protein crumbles, tomato, water, chilies, cumin, ½ to ¾ teaspoon salt and pepper; mix well.
 * 3) Bring mixture to boil; reduce heat and simmer 15 minutes.
 * 4) Gently mix in cooked rice.
 * 5) Cut ½ inch off the stem end of peppers; remove seeds and membrane.
 * 6) 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.
 * 7) Fill peppers with ¾ cup of crumbles-rice mixture
 * 8) Place in 8-inch square baking dish.
 * 9) Bake at 376 °F 20 minutes or until thoroughly heated.
 * 10) If desired, serve with salsa.

Nutritional information
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.