From Cherie's kitchen: Vegan stuffed peppers

There must be 100 different ways to make stuffed peppers. I adapted this recipe from "Complete Vegetarian Cuisine" by Rose Elliot.

This is one of my favorite dishes -- especially when local and homegrown produce is in season. It could be made with ingredients from your garden. Fresh herbs may also be used as they become available.

The best part is that it's vegan -- so nobody gets killed. The soy crumbles give the dish body, and make it "stick to your ribs" with a healthy dose of vegetable protein.

Some recipes recommend parboiling the peppers -- I've eliminated this step for a couple of reasons. Obviously, it eliminates a step and saves time, but the peppers also retain more flavor and hold up better for leftovers the next day.

Choose peppers that are firm, unblemished, and have a "good squarish shape" so they can stand upright on their own -- it makes for easier serving and a nicer presentation. Use all green peppers, or a mix of red, yellow, and orange for a colorful dish. Personally, I find the colorful varieties have a milder flavor and are easier to digest.

Enjoy!

Vegan Stuffed Peppers

Serves three heartily or two with leftovers.

Ingredients:

Six green peppers -- or red, yellow, or orange
1 12 oz. package soy crumbles (Morningstar Farms or Boca)
1 large onion, chopped
2 cloves of garlic, minced
2 large tomatoes, chopped
1 1/2 cups uncooked rice -- brown, white, or long-grain
2 1/2 cups water
2 TBSP Parsley flakes
1 TBSP Oregano
Salt and Pepper to taste

Preparation:

Wash peppers well and slice off just the tops. Remove seeds and membrane from the inside. Place peppers in a large casserole dish, and add one cup of water to the bottom. Set aside.

Chop the onion and tomatoes.

In a large, non-stick skillet, prepare the soy crumbles according to package directions. Add a little water as needed to keep it moist.

Add the onion and continue cooking until the onion is opaque.

Add the rice, tomatoes, oregano, parsley, salt, and pepper. Mix well to combine.

Add the water, cover, and simmer for 45 minutes or until water is absorbed.

Heat oven to 350F

Spoon soy/rice mixture into the peppers, cover, and bake 30 minutes. Any extra stuffing may be baked in a small, greased casserole dish. (Depending on the size of the peppers, there can be a little left over.)

Serve with a green salad.

Promptly refrigerate leftovers.