The Soyfoods Council

Vegetarian Pepper Bowls

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Vegetarian Pepper Bowls
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Ingredients
  1. ½ cup chopped onion
  2. 2 clove garlic, minced
  3. 1 teaspoon soybean oil
  4. 8 ounces frozen soy protein crumbles, or hamburger or chopped chicken
  5. 1 cup diced tomatoes
  6. 1 cup water
  7. ⅓ cup chopped Anaheim chilies, optional
  8. ½ teaspoon ground cumin
  9. Salt
  10. ¼ teaspoon ground pepper
  11. 1 cup cooked brown rice prepared according to package directions
  12. 1 cup frozen shelled edamame
  13. 6 medium green peppers
  14. 1 teaspoon salt
  15. Water
  16. Prepared salsa, optional
Instructions
  1. In a large fry pan, 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 edamame and 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.
  7. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain.
  8. Fill peppers with approx. 3/4 cup crumbles-rice mixture; place in 8-inch square baking dish.
  9. Bake at 375°F 20- 25 minutes or until thoroughly heated.
  10. Serve immediately with salsa.
Notes
  1. Yield: 6 servings.
The Soyfoods Council https://thesoyfoodscouncil.com/

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The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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