6 medium bell peppers
3 tsp canola oil
1 cup diced onion
bag fresh baby spinach
1 12-oz pkg refrigerated precooked fat-free soy ground meat substitute
1/2 cup raisins
1/2 tsp ground allspice
1/2 tsp pepper
141/2 oz each) diced tomatoes with roasted garlic
Directions
Heat oven to 400°F. Have ready a large baking dish.
Cut one-third off stem end of peppers. Remove seeds. Bring 1/2 in. water to a boil in a large, deep, nonstick skillet. Add peppers and tops. Simmer, covered, 6 minutes until crisp-tender. Drain peppers upside down. Place in baking dish.
Drain skillet, add 2 tsp oil and heat. Add onion; sauté 4 minutes until soft. Add spinach; cook until wilted. Crumble in meat substitute; stir in raisins, allspice and pepper. Spoon into peppers, add tops and brush with remaining 1 tsp oil.
Add tomatoes to skillet and bring to a boil; pour around peppers. Bake, uncovered, 20 minutes or until tomatoes boil around edges of dish and pepper tops are lightly charred.
Read more: http://www.kitchendaily.com/recipe/stuffed-peppers-82490/#ixzz1JthYzlXK
