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Name: Brazilian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c onion Grated; 1 pk Gimme Lean (or another); 1 sm Tomato cut in small; Salt optional; Toothpicks (works without); 1 Yellow pepper; 1/2 c Water; 1 Clove garlic chopped; 1 Cayenne pepper; 1 ds Black pepper; 1 Green pepper; 1 Orange pepper

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INGREDIENTS

1/4 c onion ; Grated
1 pk Gimme Lean ; (or another)
1 sm Tomato ; cut in small
Salt ; optional
Toothpicks ; (works without)
1 Yellow pepper
1/2 c Water
1 Clove garlic ; chopped
1 Cayenne pepper
1 ds Black pepper
1 Green pepper
1 Orange pepper

INSTRUCTIONS

From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea) Date: 29 Jul 96 14:03:41 EDT Cut off peppers tops and carve out the stems. Save the tops. Remove the seeds inside peppers. Soak peppers and tops in a pan with water and salt for 10 minutes. After that, put them in boiling water for 1 minute. Save. In a small pan, put water,garlic, onion and a dash of black pepper. Cook until the onion is slightly brown. Add tomato and cook for 2 minutes, stirring occasionaly. Add Gimme Lean and cook for 2 minutes, stirring very well so that the onion will mix uniformly. Add the egg, if you like, and cook for another 7 minutes or so, until "pretend meat" is cooked to your taste. Remember to stir frequently so that the "pretend meat" will be cooked evenly and wont stick to the bottom of the pan. Stuff the peppers with the mixture and close the tops with toothpicks. Put in the oven at 350 degrees for 4-5 minutes to warm up the peppers. (Watch closely so that you dont burn the inside!) Serve. (be careful because the inside is hot) NOTE: Remember to remove toothpicks before you eat! :-) NOTE2:If you cant find colored peppers, its ok to use only green peppers. fatfree digest V96 #209 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Brazilian Stuffed Peppers

1/4 c onion Grated
1 pk Gimme Lean (or another)
1 sm Tomato cut in small
 Salt optional
 Toothpicks (works without)
1 Yellow pepper
1/2 c Water
1 Clove garlic chopped
1 Cayenne pepper
1 ds Black pepper
1 Green pepper
1 Orange pepper

From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea)    Date: 29 Jul 96 14:03:41 EDT  Cut off peppers tops and carve out the stems. Save the tops. Remove the  seeds inside peppers. Soak peppers and tops in a pan with water and salt  for 10 minutes. After that, put them in boiling water for 1 minute. Save.  In a small pan, put water,garlic, onion and a dash of black pepper. Cook  until the onion is slightly brown. Add tomato and cook for 2 minutes,  stirring occasionaly. Add Gimme Lean and cook for 2 minutes, stirring very  well so that the onion will mix uniformly. Add the egg, if you like, and  cook for another 7 minutes or so, until "pretend meat" is cooked to your  taste. Remember to stir frequently so that the "pretend meat" will be  cooked evenly and wont stick to the bottom of the pan. Stuff the peppers  with the mixture and close the tops with toothpicks. Put in the oven at 350  degrees for 4-5 minutes to warm up the peppers. (Watch closely so that you  dont burn the inside!) Serve. (be careful because the inside is hot) NOTE:  Remember to remove toothpicks before you eat!  :-) NOTE2:If you cant find colored peppers, its ok to use only green  peppers.    fatfree digest V96 #209    From the Fatfree Vegetarian recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 4

Calories: 42
Calories from Fat: 5 (12%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 5.1mg		0 %
Potassium 341.3mg		9 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 7.4g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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