Vegetarian Pepper Bowls

Serving Size : 3/4 cup

(Quantity)Yield : 96

Ingredients

• 2 qt Onions, chopped
• 32 cloves Garlic, minced
• 1/3 cup Vegetable oil
• 8 lb All-vegetable protein crumbles
• 1 gal Tomatoes, diced
• 1 gal Water
• 1 qt 1 1/4 cup Hot chili peppers, chopped
• 3 Tbsp Ground cumin
• 1 1/2 tsp Salt
• 1 Tbsp Ground pepper
• 1 gal Brown rice, uncooked
• 96 medium Green peppers
• As needed Water
• As needed Prepared salsa, optional

1. Cook brown rice according to directions.
2. Saute onion and garlic in oil until softened. Add protein crumbles, tomatoes, water, chilies, cumin, 1/2- to 3/4-tsp salt and pepper; mix well.
3. Bring mixture to a boil; reduce heat and simmer 15 minutes. Gently mix in cooked rice.
4. Cut 1/2-in. off the stem end of peppers; remove seeds and membrane. Bring water and 1 tsp. salt to a boil. Cook peppers in boiling water 3 to 5 minutes. Invert on paper towels to drain.
5. Fill peppers with 3/4-cup crumbles/rice mixture; place in baking dishes.
6. Bake at 375 degrees F for 20 minutes or until thoroughly heated.
7. If desired, serve with salsa.
8. Note: You may find this offering is popular with faculty and other personnel or ideal for catering functions.

Notes: One serving provides 1/4 cup fruit/vegetable. For meat/meat alternate, refer to product specs.

Nutrients Per Serving: calories 236, protein 11.3 g, carbohydrates 34.3 g, fiber 4.9 g, fat 6.4 g, saturated fat 1.4 g, cholesterol 0 mg, sodium 883 mg, vitamin A 73 RE, vitamin C 75.4 mg, calcium 57 mg, iron 3.4 mg,

Serving Size: 3/4 cup

Recipe Source: United Soybean Board
Meal Pattern: Vegetable, Meat & Protein,
Food Type: Lunch, Dinner,
Theme: None provided

HACCP Tips

• none provided