Vegetarian Tex-Mex Peppers

• 4 large green peppers
• 2 eggs, beaten
• 2 cups cooked brown rice
• 1 cup frozen vegetarian meat crumbles
• 1 cup canned black beans, rinsed and drained
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon ground cardamom, optional
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/2 cup shredded Colby cheese

1. Preheat oven to 350u0b0. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray.
3. In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160u0b0. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

green peppers, eggs, brown rice, vegetarian meat, black beans, pepper, hot pepper sauce, ground cardamom, tomatoes, tomatoes, salt, colby cheese

Taken from www.tasteofhome.com/recipes/vegetarian-tex-mex-peppers/ (may not work)