Stuffed Peppers

By kspurlock

Ingredients

• Sauce (optional):
• 14 bell peppers
• 1 lb. soy "beef"
• 1 15-oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1 cup salsa
• 1 15 oz can corn, or 2 cups corn kernels
• 1 onion, chopped
• 1 15-oz can diced tomatoes
• 1 cup cooked rice
• 2 - 3 tsp chili powder
• 1 tsp ground black pepper
• 1 tsp. ground cumin
• 1 15-oz can diced tomatoes
• 1 T minced white onion (seasoning)
• 1/2 tsp salt
• 1 Tb sugar
• 1 Tsp. basil
• 2 T flour
• 1/4 cup water

Preparation

Step 1

Slice off the top of the peppers, chop any of the edible parts of the tops and place in a large bowl. Remove the seeds from the peppers and discard, leaving the peppers whole. Mix everything together, except the sauce and then fill the peppers. Place the stuffed peppers on a rimmed baking sheets or 9 x 13 pans and cover with leftover filling and sauce if using. Bake, covered, at 350 for 45 minutes. Uncover and bake for 15 more minutes. OR

Put in a slow cooker (or 2) and cook 6-8 hours on low or 3-4 on high.

To make sauce: In a deep skillet, combine the tomatoes, onion, salt, sugar and basil and simmer for 10 min. Mash the mixture. In a bowl combine water and flour. stir into the tomato mixture and cook until thickened. Pour on top of the peppers before cooking.