Vegetarian Stuffed Peppers

Preheat oven to 325 degrees F.

While the rice is cooking, add the chopped onion to the heated olive oil in a large frying pan or skillet. Cook the onion for 10-15 minutes on a medium flame until it is starting to get crispy around the edges. Add the garlic and stir it in and cook for another 5 minutes.

In a large mixing bowl, empty the contents of the Veggie Ground Round and be sure to break it all up until there are no pieces left.

Add the "broken up" Veggie Ground Round to the skillet with the onions and garlic. Mix well. Add the oregano. Mix well. Cook for 3-4 minutes. Add the rice and mix well. Add the tomato sauce and mix well. Cook on a low flame for 2 minutes.

Take a 9" X 12" baking pan and generously coat it well with olive oil.

Take the the mixture in the skillet and stuff it into the 6 pepper halves. Add a couple of drops of water to the top of the stuffed peppers to prevent drying out during heating.

Arrange the stuffed peppers evenly in the baking pan and put into the preheated oven for 20-25 minutes (No Longer!) Remove from oven and serve while hot! Enjoy!

* To blanch the peppers, first cut them in half and clean them out. Take a large pot and fill about halfway with water and bring to boil. Put the pepper halves in the boiling pot of water and make sure they are covered with the water. Cook them for about 2 minutes or so (Do not overcook them).

Immediately remove them from the boiling water and place them in a large bowl with cold water and stir. Dump out the cold water and fill it up again with cold water and repeat. Remove the peppers from the water and dry on paper towels. The peppers are now ready to be stuffed.

NOTE: The peppers should be somewhat softened. If they are soft and mushy you overcooked them. Yellow and orange peppers blanch quicker than Green peppers. Leftovers can be refrigerated and heated up beautifully the next day.