Vegetarian Stuffed Red Peppers With Red Wine Sauce

This Vegetarian Stuffed Red Pepper is sure to please even the biggest meat eater. The Pepper is stuffed with Mushrooms, Tomatoes, Rice, Shallots and Vegetarian Beef. I paired this with my Spaghetti Squash Ravioli in Sage butter.

I am always looking for healthier ways to improve an already tasty recipe. That's why Vegetarian Beef is a sure winner. With a texture like Beef and the protein to keep you going, I'm sure you'll enjoy this as much as I have.

Ingredients:

2 large Red Bell Peppers

1 cup of Basmati Rice

5 Wild Mushrooms

1 package Mexican Vegetarian Ground Beef

Separate bowl:

1 chopped Tomato

1 Shallot

2 fresh chopped Basil Leaves

1/4 cup Red Wine

1 Tbsp. Tomato Paste

1/4 cup Vegetable Stock

Salt & Pepper to taste

Cook Rice till light and fluffy. Preheat oven to 375 degrees. Mix Rice, Mushrooms and Veggie Beef together. Then in a seperate saucepan combine all remaining ingredients. simmer over medium head for 5 minutes. Add half of the Red Wine Sauce to the rice mixture and fold together. Have Peppers cut in half (or use whole peppers per person) and stuff the halved Peppers with mixture. Place on a baking sheet and bake for 25-30 minutes. Remove from oven and spoon remaining Red Wine Sauce over the Roasted Red Pepper.