Vegetarian Stuffed Bell Peppers

This is a great alternative to the meat version of stuffed bell peppers.

Ingredients

8 Colored Bell Peppers
3 cups of white rice
1 jar of spaghetti sauce
3 Boca burger patties
1 can of pinto beans
One chopped onion (white or red)
3 teaspoons of chopped garlic
Pepper, salt, and garlic powder to taste

Instructions

1. Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.
2. Cook the rice.
3. In a large pan, grill the Boca burger patties, breaking the patties into small pieces.
4. Chop one bell pepper (green or red) and mix with the onions.
5. Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.
6. Add the bell pepper and onion mixture, as well as the beans.
7. Add the spices and garlic as you please.
8. Stuff each individual bell pepper to the top with the ingredients.
9. Bake in the oven at 250 degrees for 10 to 15 minutes.
10. Put the tops back on the bell peppers. Serve and Enjoy.

Black-Eye Peas and Collard Greens

When serving this dish, don’t forget to include a side of cornbread.

Ingredients

1 large package of frozen black-eyed peas
1 large package of frozen chopped collard greens (or large bunch of freshly chopped greens)
1/4 to 1/3 cup of Worcestershire sauce
4 to 6 cups of water
3 to 4 cloves of garlic (minced)
1/2 teaspoon of liquid smoke
Salt to taste
Tabasco sauce

Instructions

1. Place the black-eyed peas and water into a large pot.
2. Bring the mixture to a boil.
3. Let simmer for 20 to 25 minutes.
4. Add chopped collard greens, garlic and seasonings (excluding the Tabasco sauce).
5. Simmer for at least 30 minutes (or until the peas are soft and the greens are cooked well). If necessary, you can add more water, as this dish does not overcook.
6. Spoon the final outcome into a bowl and top with Tabasco sauce.

Vegetable Paella with Tofu

I love this version of paella..very colorful and nutritious too.

Serves 6

2 tbsp olive oil
2 -7oz pkgs spicy marinated tofu, finely diced
8 oz cremini mushrooms, sliced
2 large carrots, diced
1-cup fresh or frozen corn kernels
1 14oz can chopped tomatoes, drained
4 cloves garlic, minced
1-cup short grain brown rice
1/8 tsp saffron, crumbled
1 cup fresh or frozen peas, thawed
¼ cup lemon juice
3 green onions, thinly sliced, for garnish

1. Heat oil in wok or large fry pan, over medium-high heat.  Add tofu when ripples appear in oil, and season with salt.  Saute 10 minutes or until tofu is browned, stirring occasionally.
2. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
3. Stir in carrots, corn, tomatoes, and garlic and sauté 2 minutes more.
4. Stir in rice, 2 ¼ cups water, and saffron.  Bring paella to a boil.  Reduce heat to medium-low, cover with lid and simmer 40 minutes or until all liquid is absorbed.
5. Add peas on surface (do not stir yet), cover, allow peas to steam 1 to 2 minutes.  Remove wok or pan from heat and stir in lemon juice and green onions.
6. Season with salt and pepper and enjoy!