Vegetarian Tex-Mex Peppers Recipe

Ingredients

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

Directions

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

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