Cooking time

1 hour

Ingredients

1 15-ounce can unsalted drained black beans 

1 cup each textured vegetable protein, frozen corn, and cauliflower rice. 

2 bell peppers 

1 medium onion chopped 

1 tablespoon chili powder 

1 teaspoon each cumin, paprika, powdered garlic 

1 28-ounce can whole tomatoes 

Grated cheddar

Directions

1. Quarter and seed peppers. If small, just halve. 

2. Immerse into boiling water for 30-60 seconds. 

3. Drain. 

4. In a non-stick skillet, soften the onion. 

5. Add all remaining ingredients except cheese and tomatoes. 

6. Place peppers in a shallow casserole baking dish. 

7. Top with bean mixture. 

8. Break up tomatoes and place them on top. 

9. Bake at 375 for 30 minutes or until starting to bubble.

10. Top with cheese and return to oven for about 15 minutes or until cheese melts.