Veggie Stuffed Peppers

Here's a recipe for the vegetarians out there. I was trying to find a way to make stuffed peppers without all the fat from the ground beef. I saw a version of this on the Hungry Girl website and came up with my own creation. This recipe serves one, but you can increase it for however many servings you need. You can also use whatever flavor Boca burger you like.



Veggie Stuffed Peppers
Serves 1

1 large sweet red pepper
1 Boca Roasted Onion Burger
1/4 cup cooked brown rice
1/2 cup reduced fat bottled spaghetti sauce, divided
2 tsp garlic powder
1/8 tsp black pepper
1/8 tsp table salt
1/4 cup shredded part skim mozzarella cheese

Preheat oven to 400F. Cut off the top of the red pepper and cut in half; remove seeds. Spray a baking sheet with nonstick cooking spray. Place pepper halves, cut side up, and bake for 10 minutes. Reduce oven temp. to 350F.

In a medium bowl, crumble Boca burger into pieces. Add rice, 1/4 cup spaghetti sauce, garlic powder, salt and pepper; stir to combine. Spoon filling evenly into baked pepper halves. Top with remaining spaghetti sauce and the mozzarella cheese. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer.

(Each very filling serving is 5 points.)