Meatless Stuffed Bell Peppers

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 6 medium green bell peppers
• 2 cups cracked wheat, cooked
• 1 cup rice, cooked
• 1 1/2 cups grated monterey jack cheese
• 3/4 cup plain yogurt or 3/4 cup sour cream
• 2 eggs
• 1/4 cup cilantro, chopped
• 1/2-3/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons dry onion soup mix
• 2 (14 ounce) cans diced tomatoes
• 1 cup water
• 1 tablespoon olive oil
• 1/2 cup ketchup or 1/2 cup tomato paste
• 1 medium onion, sliced
• 1/2 cup cilantro, roughly chopped
• 1 teaspoon agave syrup or 1 teaspoon sugar
• 1/8 teaspoon cinnamon
• grated cheese

Recipe

• 1 cut the top rings off and seed each pepper, creating deep cups. coarsely dice the pepper rings. set aside separately.
• 2 mix together the filling ingredients. set aside.
• 3 in a pan large enough to hold the peppers, mix together the sauce ingredients. stir in the reserved diced pepper rings.
• 4 lightly salt the insides of each pepper cup.
• 5 stuff each cup with filling, standing each filled pepper on top of the sauce in the pan.
• 6 carefully baste the sauce over the peppers.
• 7 cover and bake 375°f for 45 minutes. check it a couple of times to be sure the sauce doesn't cook down too much. add a little water if necessary.
• 8 after the 45 minutes, remove from oven and sprinkle grated cheese on each filled pepper.
• 9 remove pan cover and continue baking about 20 minutes or 'til the sauce thickens and the cheese melts.
• 10 let cool for at least 1/2 hour before serving.