Not a crock pot, still a recipe

This weekend I made the BBQ Pork (recipe here) for my sister in law's bday party. I was nervous since I don't cook for "other" people. THEY LOVED IT!! To the point where they want me to make it for a couples wedding shower! That night, I left the crock pot over at my nephews house. B.U.M.M.E.R... I had 2 recipes for this week that involve the pot! (CROCK POT.. that is)

So, tonight I went back to good old fashion cooking..

in the oven.. on the stove..

Tonight I made stuffed peppers. I do not like peppers but the husband loves them. We had lemon burnt tilapia with it. My own recipe, my own name. YUM! Back to the peppers. Most recipes call for ground beef in them but ground beef and fish don't sound very good to me. After searching my fav. site, I found one without meat!! RESULTS: (sorry about the camera phone pics, all I had in the kitchen with me)

I ended up adding more peppers and onions to it after the picture. I was only making 2 and the recipe is for 4 but come to find out I cut everything in half except the rice.. Live Cook and learn

   before they went into the oven                           after oven but before cheese melted.  

Here is the recipe:

(allrecipes.com)

Stuffed Peppers no Meat

Ingredients

• 1/2 cup uncooked white rice
• 3/4 cup water
• 4 green bell peppers
• 1 onion, chopped
• 4 tablespoons olive oil
• 8 ounces textured vegetable protein
• 2 tablespoons chopped fresh parsley
• 2 cups tomato sauce
• 4 ounces shredded mozzarella cheese
• salt to taste
• ground black pepper to taste

Directions

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Tweaks and Notes

• I added garlic powder
• This time I did use ground pepper since I wasn't going to be eating it
• I did not know what or where vegetable protein so I didn't use it
• I only used 1 cup of tomato sauce in step 4, since I didn't want to open another can
• Next time I will use brown rice for a little more "healthiness"