Soybean-Cheese Stuffed Peppers

• 3 green peppers, halved lengthwise
• 1 c. cooked soybeans
• 1 c. cooked brown rice
• 1 1/4 c. stock or water
• salt to taste
• 1 small onion, grated
• 2 tsp. yeast
• 3/4 c. sharp Cheddar cheese, grated
• 1/4 c. wheat germ

1. Preheat oven to 350u0b0.
2. Prepare peppers and set aside.
3. Grind or chop soybeans coarsely and combine with onion and cooked rice. Dissolve nutritional yeast in 1/4 cup stock or water.
4. Add the grated Cheddar cheese to rice-soybean mixture.
5. Salt to taste. Fill pepper halves and place them in casserole.
6. Pour 1 cup of stock or water into casserole or pan around (not over) peppers. Cover and bake in preheated oven for 30 minutes.
7. Uncover peppers and top them with Parmesan cheese and wheat germ.
8. Bake, uncovered, another 15 minutes or until peppers are tender.
9. Serves 4 to 6.

green peppers, soybeans, brown rice, stock, salt, onion, yeast, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507976 (may not work)