Spicy Tri-Color Vegetarian Stuffed Bell Peppers

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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 white 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

Directions

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.