Best Soy Stuffed Bell Peppers

• 4 large bell peppers
• 1 tablespoon butter
• 1/2 lb soy crumbles
• 1/4 cup water
• 1 (7 ounce) box Spanish rice mix (rice a roni)
• 1 garlic clove, crushed
• 1 (1 1/2 ounce) package of meat loaf seasoning (Mccormick Meatloaf Seasoning Mix )
• 1 teaspoon pepper
• 1/4 cup chopped onion
• 1 teaspoon sugar
• 3 1/4 cups spaghetti sauce (26oz can hunts garic and herb sauce)
• 1/2 lb sliced mushrooms

1. Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.).
2. Cook rice according to box.
3. Saute onion, Soy crumbles, garlic, mushrooms in butter. Add Meatloaf mix, water, sugar, and pepper.
4. Continue to cook over med heat. Cover and simmer for about 5 minute.
5. When rice and soy mixture is complete, stir together in large bowl with half can of sauce. Stuff peppers with soy and rice mixture.
6. Place in shallow, oven-proof dish. Pour remaining tomato sauce over and around peppers. Bake at 350 degrees 45 to 50 minutes. Yield: 4 servings.

bell peppers, butter, soy crumbles, water, spanish rice, garlic, pepper, onion, sugar, spaghetti sauce, mushrooms

Taken from www.food.com/recipe/best-soy-stuffed-bell-peppers-290781 (may not work)