This simple recipe is as tasty as it is colorful
1 12-oz. loaf of Italian or French bread
4 Cups warm water
6 Bell peppers, mixed colors
3 Franklin Farms Veggiburgers™, crumbled
5 Large cloves garlic, minced
1/4 Cup finely chopped cilantro
1 Medium zucchini, finely diced
6 Large Franklin Farms fresh shiitake mushrooms,
stems discarded and caps sliced
1/2 Cup vidalia onions
3 Tablespoons extra-virgin olive oil
1 Teaspoon dried coriander
Salt and pepper to taste
1 Egg or egg substitute, lightly beaten
1 Cup hot water
Preheat oven to 400°. Tear bread into pieces and place in a large bowl. Pour 4 cups warm water over the bread. Work bread with your hands until it absorbs the water and softens. Set aside for 5 minutes. Drain the bread into a colander, squeezing out as much of the water as possible. Turn the drained bread into a bowl. Cut each pepper in half lengthwise. Remove and discard the seeds and ribs from each half. Set aside. Add the crumbled Veggiburgers, garlic, cilantro, zucchini, mushrooms, onion, olive oil, coriander, salt and pepper to taste, and the egg. Mix well to combine. Equally stuff the peppers with mixture. Place the pepper halves in a large baking dish. Pour the hot water around, (not over) the peppers. Cover tightly with foil and bake for 45-60 min. until the peppers are tender.
Serves 6-8
1 12-oz. loaf of Italian or French bread
4 Cups warm water
6 Bell peppers, mixed colors
3 Franklin Farms Veggiburgers™, crumbled
5 Large cloves garlic, minced
1/4 Cup finely chopped cilantro
1 Medium zucchini, finely diced
6 Large Franklin Farms fresh shiitake mushrooms,
stems discarded and caps sliced
1/2 Cup vidalia onions
3 Tablespoons extra-virgin olive oil
1 Teaspoon dried coriander
Salt and pepper to taste
1 Egg or egg substitute, lightly beaten
1 Cup hot water
Preheat oven to 400°. Tear bread into pieces and place in a large bowl. Pour 4 cups warm water over the bread. Work bread with your hands until it absorbs the water and softens. Set aside for 5 minutes. Drain the bread into a colander, squeezing out as much of the water as possible. Turn the drained bread into a bowl. Cut each pepper in half lengthwise. Remove and discard the seeds and ribs from each half. Set aside. Add the crumbled Veggiburgers, garlic, cilantro, zucchini, mushrooms, onion, olive oil, coriander, salt and pepper to taste, and the egg. Mix well to combine. Equally stuff the peppers with mixture. Place the pepper halves in a large baking dish. Pour the hot water around, (not over) the peppers. Cover tightly with foil and bake for 45-60 min. until the peppers are tender.
Serves 6-8