Vegetarian Stuffed Bell Peppers

• 4 bell peppers (I use red and green)
• 34 cup cooked brown rice
• 1 (10 3/4 ounce) can condensed tomato soup
• 12 cup water
• 12 lb morningstar grillers veggie crumbles
• 2 tablespoons chopped onions
• 2 garlic cloves, minced
• 12 cup frozen corn kernels
• 18 teaspoon crushed red pepper flakes
• 2 tablespoons ketchup
• 4 ounces monterey jack pepper cheese
• salt and pepper

1. Preheat oven to 350 degrees.
2. Slice off tops of peppers and clean, removing seeds and ribbing.
3. In small bowl combine tomato soup and water.
4. Saute onion and garlic over medium heat for about 4 minutes.
5. Add veggie crumbles, corn, crushed red pepper, ketchup, salt and pepper to taste and about 1/3 of the tomato soup mixture.
6. Stir until heated through.
7. Stuff each pepper to the top and place in a 8x8 baking dish.
8. Pour remaining soup over peppers.
9. Cover with foil and bake for 45 minutes.
10. Remove foil sprinkle each pepper with pepper jack cheese and bake, uncovered, 10 minutes longer.
11. Serve.

bell peppers, brown rice, tomato soup, water, morningstar grillers veggie crumbles, onions, garlic, corn kernels, red pepper, ketchup, pepper cheese, salt

Taken from www.food.com/recipe/vegetarian-stuffed-bell-peppers-237536 (may not work)