Spicy Tri-color Vegetarian Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 2 small purple onions, diced
• 2 garlic cloves, minced
• 1 (300 g) package frozen vegetarian ground beef (one bag of quorn mince or one box of boca meatless ground burger will do the trick)
• 12 ounces frozen whole kernel corn
• 1 teaspoon coriander
• 2 teaspoons cayenne pepper (you can adjust this to your preference)
• 2 teaspoons salt
• 3/4 cup water
• 1 1/2 cups rice, prepared
• 1 cup shredded mild cheddar cheese, divided
• 3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
• 1/2 cup water

Recipe

• 1 preheat oven to 400°f heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. if mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. remove from heat. add prepared rice and 1/2 cup of the cheese and mix thoroughly.
• 2 spoon mixture evenly into pepper halves and place in 13x9-inch pan. pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
• 3 cover with foil and bake for 30 minutes.
• 4 uncover. sprinkle with remaining 1/2 cup cheese. bake an additional 5 minutes or until cheese is evenly melted.