Food recipes
Unstuffed Peppers
Unstuffed Peppers
Ingredients:
4 bell peppers diced
1 14.5oz can of diced tomatoes
1 package of Boca Veggie Ground Crumble – make sure it says non-GMO soy on the
package
1 – 2 cups of jasmine rice depending on how many you are serving
Olive oil, sea salt / Real salt, pepper, and oregano to taste
Kitchen Items Required:
Rice Cooker
Steaming Pot
Can Opener
Knife
Cutting Board
Other Options to Consider: If you want to use real ground beef or turkey here you can.
Just make sure it is free of antibiotics and hormones and then fry it in a pan before adding
it to the rice mixture.
Salad Option to Consider: The Italian Salad on goes great with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Begin by making the rice – add rice to rice cooker pot, rinse thoroughly with water.
Once rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Steam setting” and let cook. It will cook on its own
and it will stop on its own when it is done.
3. Clean and chop green peppers and add them to steaming pot with 1-2 inches of water
at the bottom (use 9.5 alkaline water if you have a water machine).
4. Add frozen Boca Veggie Ground Crumble to steaming pot with peppers and put on
medium high heat for 15 minutes.
5. When rice is done add the can of diced tomatoes to rice cooker and let sit for 5
minutes.
6. When peppers and ground crumble are done add to rice and tomatoes.
7. Add olive oil, sea salt / Real salt, pepper, and oregano to taste, mix well and enjoy!
8. Clean up consists of rice cooker pot and steaming pot.
Shrimp and Zucchini Bake
This is a very unique dish that I came up with using the entrée modification list. It is fun
getting creative in the kitchen, sometimes the dishes work out and sometimes they do not.
This is one of those times that I took what I had in the kitchen, put it to good use and it
paid off.
Prep / Cooking Time: 15 minutes preparation, 40 minutes cooking.
Ingredients:
4 bell peppers diced
1 14.5oz can of diced tomatoes
1 package of Boca Veggie Ground Crumble – make sure it says non-GMO soy on the
package
1 – 2 cups of jasmine rice depending on how many you are serving
Olive oil, sea salt / Real salt, pepper, and oregano to taste
Kitchen Items Required:
Rice Cooker
Steaming Pot
Can Opener
Knife
Cutting Board
Other Options to Consider: If you want to use real ground beef or turkey here you can.
Just make sure it is free of antibiotics and hormones and then fry it in a pan before adding
it to the rice mixture.
Salad Option to Consider: The Italian Salad on goes great with this meal.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Begin by making the rice – add rice to rice cooker pot, rinse thoroughly with water.
Once rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Steam setting” and let cook. It will cook on its own
and it will stop on its own when it is done.
3. Clean and chop green peppers and add them to steaming pot with 1-2 inches of water
at the bottom (use 9.5 alkaline water if you have a water machine).
4. Add frozen Boca Veggie Ground Crumble to steaming pot with peppers and put on
medium high heat for 15 minutes.
5. When rice is done add the can of diced tomatoes to rice cooker and let sit for 5
minutes.
6. When peppers and ground crumble are done add to rice and tomatoes.
7. Add olive oil, sea salt / Real salt, pepper, and oregano to taste, mix well and enjoy!
8. Clean up consists of rice cooker pot and steaming pot.
Shrimp and Zucchini Bake
This is a very unique dish that I came up with using the entrée modification list. It is fun
getting creative in the kitchen, sometimes the dishes work out and sometimes they do not.
This is one of those times that I took what I had in the kitchen, put it to good use and it
paid off.
Prep / Cooking Time: 15 minutes preparation, 40 minutes cooking.
Printed from https://recipe.bluelayer.org/recipe/69929/unstuffed-peppers