Recipe: Bean and Rice Stuffed Peppers (Veganizable)

To veganize, omit cheese

 BEAN AND RICE STUFFED PEPPERS

Serves 4 as a main dish

4 medium sweet bell peppers, with tops, membranes, and seeds removed

1 C cooked rice

15 oz can chili beans with chili gravy OR Ranch-style beans

1 C (4 oz) Monterey Jack cheese, shredded (or use Pepper Jack for a spicier dish)

15 oz chunky tomato sauce with onion, celery, and green pepper (preferably homemade—see recipes in Basics section)

Combine rice, beans with sauce, and half the cheese, and spoon evenly into peppers. Pour tomato sauce into the bottom of a 5 or 6 quart slow cooker, and place peppers, filled side up, in cooker. Cover and cook on low heat setting for 6-6 ½ hours, or on high heat setting for 3-3 ½ hours. Transfer peppers to serving plate, spoon tomato sauce over peppers, and sprinkle evenly with remaining cheese.