Day-After-Dal Southwest Stuffed Bell Peppers (Vegan, Soy Free, W

• 3 large red bell peppers
• 1 cup cooked and cooled dal
• 2 cups cooked and cooled brown rice
• 1 (15 ounce) can black beans, thoroughly rinsed and drained
• 12 bunch green onion, chopped
• 2 large garlic cloves, minced
• 12 teaspoon cumin
• 14 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 12 teaspoon salt (or to taste)
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil

1. Preheat oven to 350.
2. Halve peppers lengthwise; stem, seed, devein.
3. Arrange peppers in baking dish, open sides up.
4. Combine all other ingredients in a separate dish.
5. Fill peppers with mixture.
6. Bake 15 minutes or until peppers are soft and stuffing is heated throughout.
7. If desired, provide a bowl of grated cheddar cheese for topping.
8. My kids prefer their peppers with cheese on top.
9. I like mine just fine without it.

red bell peppers, brown rice, black beans, green onion, garlic, cumin, chili powder, red pepper, salt, tomato paste, vegetable oil

Taken from www.food.com/recipe/day-after-dal-southwest-stuffed-bell-peppers-vegan-soy-free-w-284748 (may not work)