Vegetarian Stuffed Peppers
3 cups cooked wild rice
1 small bag frozen peas
1 can black beans, drained
1 medium onion, chopped
2 large tomatoes, chopped
1 Tbls garlic
1 Tbls tumeric
1 tsp. cayenne pepper
salt and pepper
4 large peppers
1 can diced tomato
Grated asiago or parmesan cheese
In a large saute pan, heat a little oil.
Cook onions until tender and add chopped tomato.
Add all seasonings and stir, then add peas.
Cook over medium heat until vegetables are just cooked, then fold in rice and beans.
Continue cooking until all ingredients are heated through, then set aside.
Wash and hollow out peppers from the top, be sure to remove all seeds.
Fill each pepper with 1/4 of rice mixture.
Arrange peppers standing up in a deep casserole.
Pour canned tomatoes over the top and cook covered in a 425 degree oven for 45 minutes.
Uncover, sprinkle with cheese and cook until peppers are tender (you can test them with a fork, it should slide into the side of the pepper easily) and cheese is melted.