Ingredients
4 large green peppers2 large eggs, beaten2 cups cooked brown rice1 cup frozen vegetarian meat crumbles1 cup canned black beans, rinsed and drained1/2 teaspoon pepper1/4 teaspoon hot pepper sauce1/4 teaspoon ground cardamom, optional1 can (14-1/2 ounces) diced tomatoes, drained1 can (10 ounces) diced tomatoes and green chiles1 can (8 ounces) no-salt-added tomato sauce1/2 cup shredded Colby cheese
Preparation
Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside.
In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray.
In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
