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1
Begin by placing bell peppers into a pot of water, just enough to cover them.
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2
Boil peppers just until the skin color begins to change to a paler green and they become very slightly tender (about 2-3 minutes).
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3
Immediately remove from heat and place peppers in cold water to halt the cooking process.
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4
Meanwhile, saute onions and rice in olive oil until rice turns white and onions become transparent.
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5
Mix one can of tomato sauce with one can of water and add the cumin, pepper to taste, garlic powder, and chili powder.
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6
Add mixture to the rice and onions, stir, cover, reduce heat and simmer for approximately 15-20 minutes or until rice is done.
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7
Mix one can tomato sauce with about half a can of water and add to the bottom of a shallow baking dish.
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8
(Mix in some vegan red wine vinegar for added flavor if desired).
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9
When rice is done, add half of the cheese and mix.
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10
Stuff bell pepper halves with the rice mixture and place in the baking dish.
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11
Bake at 350 degrees for about 20 minutes or until heated through.
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12
Top with remaining cheese and bake 5 minutes more, or until cheese melts.
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13
Serve topped with the sauce mixture from the bottom of the baking dish.
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14
Recipe can easily be expanded.
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15
It can be served alone as a complete meal for 2 people or, with other side dishes accompanying, will serve 4.
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16
Serves: 2.
