VEGAN STUFFED BELL PEPPERS ENJOY DAN:

VEGAN STUFFED BELL PEPPER WITH GRAIN MEAT SAUSAGE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 tablespoon olive oil

4 green or red bell pepper, ends cut off and membrane removed

1 quart of water

1 pound FIELD Roast Italian grain meat sausage, chopped

1 onion, chopped

4 garlic cloves, minced

6 baby portabella mushrooms, finely chopped

1-1/2-cups cooked brown rice

1 can sliced water chestnuts

1/2-cup Daiya soy cheddar cheese

1/2-cup pace plicate sauce

DIRECTIONS:                (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cut off one end of the bell peppers.

2.   Remove seeds and membrane.

3.   Place in peppers in a stock-pot of salted water, standing straight up.

4.   Bring to a boil and boil 5 minutes.

5.   Remove and set on a prepared baking sheet.

6.   In a skillet over medium-high heat add oil and when sizzling.

7.   Add chopped grain meat sausage and sauté for 2-3 minutes.

8.   Add onion, mushroom and water chestnuts and sauté for 4 minutes.

9.   Add garlic and sauté 1 minute.

10.                Reduce heat and add  cooked rice, cheese and salsa

11.                Warm all together until cheese is melted.

12.                Stuff the cooked ingredients into the bell peppers until overflowing.

13.                Place on pre-prepared baking sheet and bake for 10-12 minutes.

ENJOY DAN:                                  BON-APPETITE!!