Recipe - Veggie Stuffed Peppers

1 Bell pepper
One fourth cup Cooked rice; about
One fourth cup Frozen corn; about
1 Chopped carrot
One half Chopped celery stalk
3 (up to)
4 Chopped raw mushrooms
2 (up to)
3 tablespoon Mild picante sauce
One fourth teaspoon Fajita seasoning; about
3 (up to)
4 ounce Ready ground hot & spicy
tofu ketchup; about

Date: Wed, 1 May 1996 12:11:48 0500 (CDT)

From: Ana Theresa Morlet amorlet@tenet.edu
Last night I accidently came up with a great stuffed pepper from left overs
and want to share with all who like hot and spicy foods and don't need
EXACT measurements. I made one serving...adjust to suit family needs.

Halve a bell pepper, remove seeds and parboil about 23 minutes. Place
pepper in a pyrex dish that has been sprayed with a little Pam. Mix
remaining ingredients except ketchup and spoon into pepper halves.
Generously pour ketchup on stuffed peppers (nonvegans can also sprinle
with a little FF parmeasan cheese). Cover dish with tin foil and bake at
375 degrees for about 3040 min. ENJOY!

FATFREE DIGEST V96 #121

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.