Brazilian stuffed peppers
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Brazilian stuffed peppers
  Brazilian    Peppers  
Last updated 6/12/2012 1:10:13 AM. Recipe ID 37385. Report a problem with this recipe.
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      Title: Brazilian stuffed peppers
 Categories: Maindish
      Yield: 4 Servings
 
      1    Green pepper
      1    Red pepper
      1    Yellow pepper
      1    Orange pepper
           Salt (optional)
    1/2 c  Water
      1    Clove garlic chopped in
           -small pieces
    1/4 c  Grated onion
      1 ds Black pepper
      1 sm Tomato cut in small
           -pieces
      1 pk Gimme Lean (or another
           -vegetarian "ground meat")
      1    Egg (don't use for vegan
           -meal)
           Toothpicks (works without
           -them too)
 
  From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea)
  
  Date: 29 Jul 96 14:03:41 EDT Cut off peppers' tops and carve out the
  stems. Save the tops. Remove the seeds inside peppers. Soak peppers
  and tops in a pan with water and salt for 10 minutes. After that, put
  them in boiling water for 1 minute. Save. In a small pan, put
  water,garlic, onion and a dash of black pepper. Cook until the onion
  is slightly brown. Add tomato and cook for 2 minutes, stirring
  occasionaly. Add Gimme Lean and cook for 2 minutes, stirring very
  well so that the onion will mix uniformly. Add the egg, if you like,
  and cook for another 7 minutes or so, until "pretend meat" is cooked
  to your taste. Remember to stir frequently so that the "pretend meat"
  will be cooked evenly and won't stick to the bottom of the pan. Stuff
  the peppers with the mixture and close the tops with toothpicks. Put
  in the oven at 350 degrees for 4-5 minutes to warm up the peppers.
  (Watch closely so that you don't burn the inside!) Serve. (be careful
  because the inside is hot) NOTE: Remember to remove toothpicks before
  you eat!
  :-) NOTE2:If you can't find colored peppers, it's ok to use only green
  peppers.
  
  fatfree digest V96 #209
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM




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Recipe ID 37385 (Apr 03, 2005)

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