Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 4

1 cups cooked Basmati Rice
2 Tablespoon Olive Oil
1/2 Onion sliced
1 Tablespoon Garlic finely chopped
1 1/2 Tablespoon Oregano
1/4 Teaspoon Black Pepper
¾ cup Tomato Sauce
1/2 Teaspoon Salt
1 Tablespoon Basil leaves freshly chopped
2 Bell Peppers, cut in half top to bottom
some more olive oil to drizzle over stuffed peppers.
Preheat your oven to 350 F.  Cook the rice soft, strain and keep aside.
Heat up a pan and add the oil and sliced onions. Fry your onions and then add the garlic as well to fry. Cook till done.  Season with oregano and black pepper. Stir cook for a minute on medium heat.  Pour in the tomato paste and add the salt and chopped basil leaves as well. Mix it all well and let it cook for about 3 minutes.  Take the sauce from the heat.
In a bowl add the previously cooked rice and the tomato sauce that you just cooked. Mix it all together. This will be your filling.
Wash your bell peppers well. Cut in half from top to bottom take out the seed pods.
Arrange the peppers in a casserole dish. Stuff the peppers with the rice tomato sauce mixture. Stuff the peppers as much as possible so that all the filling is used up.   Drizzle some of the olive oil over the peppers.
Cook the vegan stuffed peppers in the oven for about 50 mins or until done. Serve hot as a main dish or as a side dish.

Written by Joyce Peters — April 01, 2020


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