Ingredients

• 5 medium-sized green bell peppers
• 2 medium-sized portobello mushroom caps, diced
• ½ large onion, diced
• 300 g of low-protein short grain rice
• (4) 737 g cans of Campbell’s concentrated tomato soup
• Garlic powder
• Salt
• Pepper

Instructions

1. To prepare the green bell peppers, slice the tops off and hollow out the seeds.
2. Place the caps back on top of the peppers and set aside in a casserole dish.
3. In a large mixing bowl, combine portobello mushrooms, onion and imitation rice.
4. Once ingredients are mixed, add ½ cup of tomato soup and stir until well coated.
5. Add garlic powder, salt and pepper to taste.
6. Using a large spoon, scoop mixture into each bell pepper until filling is level with the top of the pepper.
7. Place the pepper cap on top of the now-stuffed pepper, use two toothpicks to secure the cap and place back inside the casserole dish.
8. Repeat until all five peppers have been stuffed and re-capped.
9. Pour the remaining condensed tomato soup in the casserole dish, filling in around the peppers until the peppers are at least half-way covered with the soup.
10. Place lid on casserole dish and bake at 180°C for 1 hour.

*Based on ½ cup tomato soup mixed in with ingredients, not soup peppers are baked in