Rice-Stuffed Peppers

Ingredients

• 4 medium-size green bell peppers
• 1 large onion, chopped
• 1 tablespoon olive oil
• 1 (16-ounce) jar spaghetti sauce, divided
• 1 cup cooked long-grain rice
• 1 cup vegetarian burger crumbles
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (3 ounces) shredded mozzarella cheese (optional)

Preparation

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. Remove stems from tops, and discard; chop bell pepper tops.
2. Saute chopped bell pepper and onion in hot oil in a large skillet over medium-high heat about 5 minutes. 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.
3. Bake, covered, at 400° for 45 minutes. Uncover and sprinkle evenly with cheese, if desired; bake 5 more minutes or until cheese melts.
4. Note: For testing purposes only, we used Boca Burger Crumbles for vegetarian burger crumbles.