Southwestern Stuffed Bell Peppers

• 4 bell peppers (red or yellow or orange)
• 12 ounces soy crumbles (found in freezer section of grocery)
• 12 cup black beans, rinsed
• 12 cup whole kernel corn (canned or frozen)
• 14 ounces Rotel Tomatoes, medium heat (can use mild or hot, per personal preference)
• 1 jalapeno, minced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 -3 tablespoons taco seasoning
• 2 -3 tablespoons cilantro, finely chopped
• 2 tablespoons olive oil
• 2 cups low-fat cheddar cheese
• 1 cup low-fat sour cream
• 1 avocado

1. Preheat oven to 425F Cut each bell pepper in half and remove seeds/membranes.
2. Spray each pepper half with oil spray and place cut side down in 13x9 glass casserole.
3. Cover tightly with aluminum foil.
4. Roast for 10-15 minutes.
5. Remove from oven and drain upside down on paper towels.
6. In the meantime, saute onion and jalapeno just until tender (3-5 minutes), add garlic and saute 1 additional minute.
7. Add soy crumbles and taco seasoning.
8. Cook until soy crumbles are thawed.
9. Add black beans, corn and tomatoes with sauce and stir to combine.
10. Add about 1/3 can water.
11. Bring to a boil and simmer until sauce is thickened, 8-10 minutes.
12. Mix in cilantro just before stuffing peppers.
13. Line 13x9 casserole with wax paper.
14. Stuff each pepper half and place in dish.
15. Bake peppers in 425 F oven for 15 minutes.
16. Sprinkle with cheese and bake an additional 5-8 minutes, or till cheese is nicely melted and golden.
17. Top with diced avocado and sour cream, as desired.

bell peppers, soy crumbles, black beans, whole kernel corn, tomatoes, onion, garlic, taco, cilantro, olive oil, lowfat, lowfat sour cream, avocado

Taken from www.food.com/recipe/southwestern-stuffed-bell-peppers-218034 (may not work)