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Soy Stuffed Peppers Recipe
|Green peppers||4 Large|
|Onion||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Shredded carrots||1 Cup (16 tbs)|
|Cooked soybeans||2 Cup (32 tbs), pureed|
|Tomatoes||2⁄3 Cup (10.67 tbs), peeled and chopped|
|Snipped thyme/0.25 teaspoon dried thyme||1⁄2 Teaspoon, snipped freshly|
|Basil leaves/0.25 teaspoon dried basil||1⁄2 Teaspoon, chopped|
|Freshly ground pepper||1⁄4 Teaspoon|
|Kelp powder||1⁄2 Teaspoon|
|Chopped parsley||4 Tablespoon|
|Tomato juice||1 Cup (16 tbs)|
|Wheat germ||3 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 1555 Calories from Fat 696
% Daily Value*
Total Fat 81 g124.3%
Saturated Fat 17.6 g87.9%
Trans Fat 0 g
Cholesterol 39.6 mg
Sodium 1907.9 mg79.5%
Total Carbohydrates 137 g45.7%
Dietary Fiber 50.6 g202.2%
Sugars 52.1 g
Protein 99 g197.9%
Vitamin A 717.3% Vitamin C 1243.4%
Calcium 117.2% Iron 167.1%
*Based on a 2000 Calorie diet
Cut green peppers in half lengthwise and carefully remove seeds and pith.
Place pepper halves in a deep bowl and cover with boiling water; allow to stand for five minutes.
Remove peppers from boiling water and drain.
In a large skillet heat two tablespoons oil over medium heat.
Add chopped onion and celery and saute until golden about five minutes, stirring constantly.
Add shredded carrots and cook, stirring until vegetables are tender about 10 to 12 minutes.
Stir pureed soybeans into vegetable mixture.
Add tomatoes, salt, thyme, basil, pepper and kelp powder, simmer for 15 minutes, stirring constantly.
Remove skillet from heat and stir chopped parsley into cooked mixture.
Allow to cool slightly before stuffing green peppers.
Lightly season the inside half of each green pepper half with kelp powder.
Stuff peppers with prepared mixture and place in a shallow baking pan or dish with cover.
Pour tomato juice around peppers, not over.
Cover and place in a preheated oven and bake for 30 minutes.
Meanwhile combine wheat germ and grated Parmesan cheese.
When stuffed peppers have baked for 30 minutes, remove from oven, uncover, and spoon wheat germ cheese mixture over top of green peppers.
Return to oven and continue to bake, uncovered, for 10 to 15 minutes longer or until peppers are tender.
Remove green peppers from oven and allow to stand for about 5 minutes before serving.
Pour sauce into sauceboat and serve with green peppers.