Soybean Stuffed Peppers Recipe
Ingredients
| 4 medium green peppers, halved and seeded | ||
| 1 pound cooked dried soybeans, mashed | ||
| Celery | 1 Cup (16 tbs), diced | |
| Tomatoes | 2 Medium, diced | |
| Water | 1 Tablespoon | |
| Onion flakes | 1 Teaspoon, dehydrated | |
| Dash garlic powder | ||
| Salt | To Taste | |
| Pepper | 1 | |
| 2 slices enriched white bread, made into crumbs | ||
| Margarine | 1 Tablespoon, melted | |
Directions
In large saucepan cook pepper halves in boiling salted water 3 minutes or until tender-crisp.
Drain; set aside to cool.
In medium bowl combine next 8 ingredients; divide evenly into 8 portions and fill each pepper half.
In a small bowl combine bread crumbs and margarine.
Sprinkle an equal amount of crumb mixture over each pepper half.
Place peppers in large nonstick baking pan.
Bake at 350°F.
25 to 30 minutes or until peppers are soft.
Drain; set aside to cool.
In medium bowl combine next 8 ingredients; divide evenly into 8 portions and fill each pepper half.
In a small bowl combine bread crumbs and margarine.
Sprinkle an equal amount of crumb mixture over each pepper half.
Place peppers in large nonstick baking pan.
Bake at 350°F.
25 to 30 minutes or until peppers are soft.
Chef
