Stuffed Peppers


1 med. onion (diced fine)
2 c. Yves Ground Round (or other vege-burger)
1 c. brown rice (quick)
1 c. barley (quick)
2 t. salt
6 yellow or red bell peppers
4 c. tomatoes (canned)
water (to cover peppers)


Saute onion until clear.
Add burger, rice, barley, and salt.
Stir well and remove from heat.
Rinse peppers; cut very top of peppers off; remove pulp and seeds.
Fill with rice mixture; place in cooking pot (just big enough to hold six peppers tightly.)
Pour tomatoes over rice; adjust enough water so that it barely covers peppers.
Bring to boil; turn down to low; let simmer approximately 1 hour or until rice is tender.
Serve hot.

Yield: Twelve servings (1/2 pepper each serving.)

Nutritional Information:

Per serving: calories: 313; fat: 3.7 grams; saturated fat: 0.3 grams; sodium: 645 milligrams; carbohydrates: 57 grams; dietary fiber: 6.4 grams; protein: 13 grams.