8 oz. pkg. Heartline ground beef style mix; or dry bulk TVP
6 lg. red peppers
1/4 c. minced red onion
2 cloves minced garlic
2 tbsp. canola oil
1 tbsp. chopped fresh parsley
1/4 c. chopped black olives (optional)
1 c. cooked brown rice
1 tsp. salt substitute
15 oz. tomato sauce
3/4 c. shredded cheese

Reconstitute TVP according to directions (usually 1 3/4 cups water to 2 cups dry TVP). Cut the top off of each pepper. Remove seeds and rinse. Cook peppers in boiling water 5 minutes; drain. Saute onion and garlic in canola oil. Add rice, parsley, TVP, olives (optional) and 1 cup tomato sauce. Stuff each pepper with mixture, stand upright in ungreased baking dish. Pour remaining sauce over peppers. Cover, bake in 350 degree oven for 45 minutes. Uncover and top with cheese. Cook 15 minutes more or until cheese melts.