McDougall

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Soy Sloppy Barbecue

Stuffed Bell Peppers With Tomato-Leek Sauce

Tomato-Leek Sauce

 

* Exported from MasterCook *

 

Soy Sloppy Barbecue

 

Recipe By : McDougall Program for Women, page 298

Serving Size : 12 Preparation Time :0:00

Categories : Sandwiches Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 cups soy strips

OR textured vegetable protein chunks -- (TVP)

4 cups boiling water

1 onion -- chopped

1 green bell pepper -- chopped

1 teaspoon crushed fresh garlic

1/3 cup water

54 ounces fat-free barbecue sauce

(3-18 ounce jars)

 

Preparation Time: 5 minutes

Resting Time: 30 minutes

Cooking Time: 30 minutes

Servings: 12

 

Place the soy strips or TVP chunks in a large bowl. Pour the boiling water

over them to rehydrate and let rest for 30 minutes, stirring occasionally.

Drain off excess water.

 

Meanwhile, place the onion, bell pepper, garlic, and water in a large pot.

Cook, stirring occasionally, for 5 minutes, until softened. Add the soy

strips and the barbecue sauce. Cook over low heat for 30 minutes, stirring

occasionally.

 

Serve on whole wheat buns.

 

Hint: The longer this cooks, the better it tastes. You can use a slow

cooker and cook on low for 5 hours. It also reheats well and freezes well.

For a little extra zest, I sometimes add 2 to 3 tablespoons of pre- pared

mustard with the barbecue sauce.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Stuffed Bell Peppers With Tomato-Leek Sauce

 

Recipe By : McDougall Program for Women, page 300

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 medium green or red bell peppers -- up to 10

1 onion -- chopped

1 stalk celery -- chopped

1 pound fresh mushrooms -- chopped

1/2 cup water

1 tomato -- chopped

8 ounces canned tomato sauce

4 cups cooked brown rice

2 tablespoons soy sauce

1 teaspoon dried basil

1/2 teaspoon dried thyme

freshly ground black pepper -- to taste

2 cups Tomato-Leek Sauce

(see separate recipe)

 

Preparation Time: 30 minutes

(need cooked rice and Tomato-Leek Sauce)

Cooking Time: 57 minutes

Servings: 8 to 10

 

Preheat the oven to 350 degrees.

 

Wash the bell peppers and cut a thin slice off the tops. Clean out the

peppers and set aside. Chop the tops of the peppers and set aside.

 

Place the onion, celery, mushrooms, and reserved chopped pepper tops in a

large pot with the water. Cook, stirring occasionally, for 5 minutes. Add

the tomato and cook another 2 minutes. Stir in the remaining ingredients,

except the Tomato-Leek Sauce, and heat through, about 5 minutes. Spoon the

rice mixture into the bell peppers.

 

Place about 2 cups of Tomato-Leek Sauce in the bottom of a 9 X 12-inch

baking dish. Set the peppers on top of the sauce and spoon the remaining

sauce over the peppers. Place a sheet of parchment paper over the peppers,

then cover with foil. Bake for 45 minutes.

 

Hint: Store leftovers in individual serving bowls. These reheat well in

the microwave.

 

Converted by MC_Buster.

 

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* Exported from MasterCook *

 

Tomato-Leek Sauce

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Mcdougall Program For Women Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup water

2 leeks -- thinly sliced

white part only

8 ounces mushrooms -- chopped

1/2 teaspoon minced fresh garlic

15 ounces canned crushed tomatoes

8 ounces canned tomato sauce

1/2 teaspoon chili powder

several dashes of Tabasco sauce

 

Servings: makes about 4 cups

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Place the water, leeks, and garlic in a medium saucepan. Cook, stirring

frequently, for 5 minutes. Add the remaining ingredients and cook for an

additional 5 minutes.

 

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