Stuffed Red Bell Peppers
4 Red Bell Peppers
½ tube of Gimme Lean “Sausage” or “Beef”
1 cup cooked brown rice
2 TBSP pine nuts
1 cup corn
2 cups spaghetti sauce
1 ½ tsp cumin
1 ½ tsp oregano
½ tsp salt
Preheat oven to 375 degrees
Cut the peppers in half lengthwise and boil in a pot for about 10 minutes or until tender
Sautee the Gimme Lean and put in a mixing bowl
Add all other ingredients to the mixing bowl while the bell peppers continue to boil.
Stir the mixture well—it should make about 3 cups.
When the bell peppers are tender, remove them from the water with tongs.
In a large casserole dish, take ½ of the spaghetti sauce and cover the bottom and sides of the casserole dish so the peppers won’t stick.
Place the peppers face up so they can easily be filled with the mixture. Put about 1/3 of a cup in each ½ pepper.
Then take the last ½ of spaghetti sauce and dilute with water. Cover all of the peppers with the diluted spaghetti sauce.
Place in oven and cook for about 25 minutes or until cooked through.
Makes about 4 servings