Rice-Stuffed Peppers

Ingredients

• 1 cup rice long-grain cooked
• 2 tablespoons parsley fresh chopped
• 4 medium size bell peppers green
• 1 tablespoon olive oil 
• 1 large onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 16 ounce spaghetti sauce divided
• 1 cup vegetarian burger crumbles 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cut off tops of bell peppers; remove seeds and membranes, and place bell pepper cups in a lightly greased 8-inch square baking dish.
2. Remove stems from tops, and discard; chop bell pepper tops.
3. Saute chopped bell pepper and onion in hot oil in a large skillet over medium-high heat about 5 minutes.
4. Remove from heat, and stir in 1 1/2 cups spaghetti sauce and next 5 ingredients. Spoon mixture evenly into bell pepper cups. Top evenly with remaining 1/2 cup spaghetti sauce.
5. Bake, covered, at 400 for 45 minutes. Uncover and sprinkle evenly with cheese, if desired; bake 5 more minutes or until cheese melts.
6. Note: For testing purposes only, we used Boca Burger Crumbles for vegetarian burger crumbles.