Preparation
Hydrate the meat for at least 3 hours and drain in a colander. Cook the soy with the onion in a large skillet without oil over moderate heat. Add a cup of tomato juice and the dressing stirring until well blended. Get off the fire. Cut the top off the peppers and remove the seeds. Place the peppers on the cut part and with a spoon fill the peppers with the soy mixture. Cover with foil and bake at 356 ° F for 35 to 45 minutes or until peppers are tender.
