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Description Edit

Recipe from United Soybean Board

Ingredients Edit

Directions Edit

  1. Sauté onion and garlic in oil until softened.
  2. Add protein crumbles, tomato, water, chilies, cumin, ½ to ¾ teaspoon salt and pepper; mix well.
  3. Bring mixture to boil; reduce heat and simmer 15 minutes.
  4. Gently mix in cooked rice.
  5. Cut ½ inch off the stem end of peppers; remove seeds and membrane.
  6. Bring water and 1 teaspoon salt to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain.
  7. Fill peppers with ¾ cup of crumbles-rice mixture
  8. Place in 8-inch square baking dish.
  9. Bake at 376°F 20 minutes or until thoroughly heated.
  10. If desired, serve with salsa.

Nutritional information Edit

Per Serving: 284 calories., 24.4 g pro., 49.5 g carb., 2.5 g fat (7% calories. From fat), 0.3 g sat. fat, 0 mg chol., 11.9 g fiber, 158 mg sodium, 20 g pro. from soy, 0.28 fat from soy.

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