Mexican Stuffed Peppers
2 large green bell peppers, halved lengthwise and seeded
2 8 oz cans tomato sauce
1 cup white rice
1/2 cup chopped onion
1 cup grated cheddar-style soy cheese
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon new mexico chili powder
1 tablespoon olive oil
red wine vinegar (optional)
Begin by placing bell peppers into a pot of water, just enough to cover them. Boil peppers just until the skin color begins to change to a paler green and they become very slightly tender (about 2-3 minutes). Immediately remove from heat and place peppers in cold water to halt the cooking process.
Meanwhile, sauté onions and rice in olive oil until rice turns white and onions become transparent. Mix one can of tomato sauce with one can of water and add the cumin, pepper to taste, garlic powder, and chili powder. Add mixture to the rice and onions, stir, cover, reduce heat and simmer for approximately 15-20 minutes or until rice is done.
Mix one can tomato sauce with about half a can of water and add to the bottom of a shallow baking dish. (Mix in some vegan red wine vinegar for added flavor if desired).
When rice is done, add half of the cheese and mix. Stuff bell pepper halves with the rice mixture and place in the baking dish. Bake at 350º for about 20 minutes or until heated through. Top with remaining cheese and bake 5 minutes more, or until cheese melts.
Serve topped with the sauce mixture from the bottom of the baking dish.
Recipe can easily be expanded. It can be served alone as a complete meal for 2 people or, with other side dishes accompanying, will serve 4.