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Lenten Stuffed Peppers (meatless) Recipe

   
 

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     Lenten Stuffed Peppers (meatless)

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
2/3 Cup Mazola Oil
3 pounds Spanish onions - chopped (3 or 4 large Spanish
1 large fat can whole tomato's (squeeze up real good)
Salt & Pepper to taste
1 Tablespoon paprika (heaping)
2 1/2 cups Uncle Ben's converted rice (add uncooked)
Hand full of fresh Parsley (chopped)
2 Cups water in sauce
 
Cut up sweet peppers & cover bottom of pan (can use frozen cut
cut-up peppers fresh or use frozen). add a few chopped hot
OR can use whole seeded slit peppers to fill

Instructions
Using dutch oven pot, saute onions in oil till transparent. Add paprika, cook a few minutes, stirring. Add tomato's, cook awhile (10-15 min) stirring occasionally; salt & pepper to taste. Stir in parsley, cook and stir about 5 minutes; add rice, stir and remove from heat. Have peppers washed, slit & seeds removed, Fill as many peppers needed to complete amount of filling made, arranging them in pan (14 x 10 1/2 x 2) for baking. Pour 2 cups in pan over all before baking. Bake in pre-heated oven until browned. Bake 350 degrees for 1 hour till rice is cooked.
Serving Suggestions
Serve with hard crust bread and butter and salad


Originally Submitted
4/6/2017





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