1 cup cooked rice
1 onion, chopped
1/2 cup Italian breadcrumbs
1 clove garlic, chopped
1 (12 ounce) package beef substitute, thawed (I like Boca crumbles)
4-6 large green bell peppers, tops removed and insides cleared out
1 (16 ounce) jar spaghetti sauce
1. Preheat oven to 375 F. Mix the rice, onion, bread crumbs, garlic and beef substitute in a large bowl until well blended. Stuff each pepper as much as you can. Really pack it in there!
2. Set your 4-6 peppers in a deep baking dish and spoon any extra filling around the outside of the peppers. Pour as much sauce as you'd like over the peppers and extra filling. I like to use the whole jar but I am a tomato sauce freak.
3. Bake the peppers for about an hour. They are done when their bright green color has turned a bit olive and you can easily pierce the peppers with a fork. Enjoy!
*These are also nice to cook all day long in a slow cooker. Just pop them in the cooker in the morning and enjoy their yummy goodness for dinner when you get home.