Cedar Lake makes a fine vegetarian burger that can be shipped directly to your home and stored on your shelves. Virtually fat-free, it is a good, low-cal source of protein.
- 2 large green bell peppers, halved and seeded
- 1 c Cedar Lake Vegeburger
- 1/3 c onion, finely chopped
- 1/2 c cooked rice
- 2 Tbsp fresh parsley, minced plus more for garnish
- 1 egg, lightly beaten or egg substitute equivalent
- 1/8 tsp season salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp thyme
- 1/2 c tomato sauce or crushed tomatoes
- 1/2 c Colby cheese, or vegan cheese
- Preheat the oven to 350 degrees F.
- Immerse the halved bell peppers in a pot of boiling water for 3 minutes.
- Remove from the water and drain with cut side down on toweling.
- Pat dry and place the pepper “boats”, cut side up, in a lightly greased 8 x 8 inch baking dish.
- In a medium bowl, combine the Vegeburger, onion, rice, parsley, and egg.
- Add season salt, pepper, garlic powder, and thyme; mix with your hands until blended.
- Divide into 4 portions stuff into each pepper half.
- Pour the tomato sauce over the stuffed peppers, dividing evenly.
- Cover with aluminum foil.
- Bake for 45 minutes; remove the aluminum foil.
- Top with Colby cheese and return to the oven.
- Bake until cheese is melted, about 5 more minutes.
- Sprinkle with additional minced parsley and serve hot.