Vegetarian Stuffed Peppers

• 1- 1/2 cup Cooked Brown Rice
• 4 whole Bell Peppers, Hollowed Out
• 2 Tablespoons Olive Oil
• 1/2 cups Red Onion, Finely Chopped
• 16 ounces, weight Boca Meatless Crumbles
• 2 cloves Garlic, Finely Chopped
• 1- 1/2 Tablespoon Worcestershire Sauce (vegan)
• 1/4 teaspoons Dried Oregano
• 1 pinch Cayenne Pepper
• 1/2 teaspoons Ground Cumin
• 1 pinch Red Pepper Flakes
• 5 dashes Frank's Red Hot Sauce
• 1/2 cans (14 Oz. Size) Diced Tomatoes, Slightly Drained
• 1/2 cans (15 Oz. Size) Corn Kernels, Drained
• 1/4 cups Water (if Needed, To Reach Desired Consistency)
• Salt And Papper To Taste
• 1/4 cups Low Fat Or Fat Free Mozzarella Cheese

1. You want to start by cooking the brown rice.
2. That can take up to 30 minutes to cook.
3. Cook according to package directions.
4. If you are pressed for time, you can always use white rice.
5. You can also use regular meat if you want to make this dish for meat-eaters.
6. Simply substitute the Boca crumbles for your favorite ground meat.
7. Start by getting a pot of salted water boiling.
8. This will be used to blanch the peppers before stuffing them.
9. 1).
10. Cut a thin strip off the top of the bell pepper and remove the inside membrane and seeds.
11. What you want to be left with is a little pepper cup or bowl.
12. 2).
13. Blanch the peppers in the boiling water 5 minutes (or up to 5 minutes for each) and then place them in a 9 x 13 baking dish with a little water on the bottom of the dish.
14. 3), Preheat your oven to 350 degrees F
15. 4).
16. Heat some olive oil in a large skillet or pan and add the onion and cook through until softened or translucent.
17. 5).
18. Add the Boca crumbles.
19. You may need to add a little water to help soften the crumbles and heat through.
20. 7).
21. Add in the garlic and stir.
22. 8).
23. Add the Worcestershire sauce and stir.
24. We use a vegan kind we found, but if you eat meat and dont mind anchovies, use the regular kind.
25. Adding this sauce will mean you wont have to add too much additional salt later on or at all.
26. 9).
27. Add in your spices: dried oregano, ground cumin, cayenne pepper, red pepper flakes (will add some heat in the background) and the Franks Red Hot sauce.
28. You can add as little or as much of these ingredients as you like.
29. You can also add them again later in the dish if you want more spice.
30. 10).
31. Drain a little liquid from the canned tomatoes and pour about half of the can into your skillet.
32. If you drain too much, dont fret you can add water to help create a little sauce.
33. You dont want the filling to be runny, though.
34. 11).
35. Add in half a can of corn and stir.
36. 12).
37. When the brown rice is done, add that into the veggie mixture.
38. Stir the whole mixture together and let it cook for 5 minutes or so.
39. 13).
40. Stuff each pepper liberally and top with a sprinkling of cheese (we used mozzarella, you can use any kind you like).
41. 14).
42. Bake for 25-30 minutes and enjoy!
43. Makes 4 servings.

bell peppers, olive oil, red onion, crumbles, garlic, worcestershire sauce, oregano, cayenne pepper, ground cumin, red pepper, s red, tomatoes, corn, water, salt, low fat

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-stuffed-peppers/ (may not work)