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| 1 | Bell pepper |
| 1/4 Tasse | Cooked rice; about |
| 1/4 Tasse | Frozen corn; about |
| 1 | carrot chopped |
| 1/2 | Celery stalk chopped |
| 3 | (up to) |
| 4 | Chopped raw mushrooms |
| 2 | (up to) |
| 3 Esslöffel | Mild picante sauce |
| 1/4 Teelöffel | Fajita seasoning; about |
| 3 | (up to) |
| 4 x ca. 30 g | Ready ground hot & spicy tofu ketchup; about |
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Last night I accidently came up with a great stuffed pepper from left overs and want to share with all who like hot and spicy foods and don't need Exact measurements. I made one serving...adjust to suit family needs.
Halve a bell pepper, remove seeds and parboil about 2-3 minutes. Place pepper in a pyrex dish that has been sprayed with a little Pam. Mix remaining ingredients except ketchup and spoon into pepper halves. Generously pour ketchup on stuffed peppers (non-vegans can also sprinle with a little Ff parmeasan cheese). Cover dish with tin foil and bake at 375 degrees for about 30-40 min. Enjoy!
Fatfree Digest V96 #121
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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