8 med. red peppers, cut in half, seed, boil in water 5 minutes, drain
2 1/2 c. instant brown rice, cooked
1 med. onion, chopped
2 tbsp. butter
4 lg. egg whites
1 c. chopped pecans
1 c. veggie burger (dry)
1 tbsp. soy sauce
1 pkg. brown George Washington broth
1 can tomato soup
Tomato juice

Saute onion in butter. Mix together all ingredients (except red peppers). Place peppers in a single layer in a roasting pan. Fill peppers with rice mixture. Mix together: tomato soup, 1 soup can tomato juice, 1 soup can hot water (from cooked peppers). Pour sauce over peppers. Cover with foil. Bake 20 minutes. Remove foil, cook another 20 minutes. Cook until peppers are tender.

Can use this filling for cabbage rolls. Saute 3 tablespoons of Bacos with the onions.