Stuffed Peppers

6 medium bell peppers

3 tsp canola oil

1 cup diced onion

bag fresh baby spinach

1 12-oz pkg refrigerated precooked fat-free soy ground meat substitute

1/2 cup raisins

1/2 tsp ground allspice

1/2 tsp pepper

141/2 oz each) diced tomatoes with roasted garlic

Heat oven to 400°F. Have ready a large baking dish.

Cut one-third off stem end of peppers. Remove seeds. Bring 1/2 in. water to a boil in a large, deep, nonstick skillet. Add peppers and tops. Simmer, covered, 6 minutes until crisp-tender. Drain peppers upside down. Place in baking dish.

Drain skillet, add 2 tsp oil and heat. Add onion; sauté 4 minutes until soft. Add spinach; cook until wilted. Crumble in meat substitute; stir in raisins, allspice and pepper. Spoon into peppers, add tops and brush with remaining 1 tsp oil.

Add tomatoes to skillet and bring to a boil; pour around peppers. Bake, uncovered, 20 minutes or until tomatoes boil around edges of dish and pepper tops are lightly charred.

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