Vegetarian Stuffed Peppers

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

1. Cut peppers in half lengthwise and remove seeds.
2. Discard stems.
3. In a large kettle, cook peppers in boiling water for 3-5 minutes.
4. Drain and rinse in cold water; set aside.
5. In a large bowl, combine the eggs, rice, beans, pepper, pepper sauce and cardamom if desired.
6. Spoon into peppers.
7. Place in a 13-in.
8. x 9-in.
9. baking dish coated with cooking spray.
10. In a small bowl, combine the diced tomatoes, tomatoes and green chilies, and tomato sauce.
11. Spoon over peppers.
12. Cover and bake at 350 for 40-45 minutes or until a thermometer reads 160.
13. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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

Taken from cookpad.com/us/recipes/345615-vegetarian-stuffed-peppers (may not work)