its pepper time my friends!!

Ok..so I've never made stuffed peppers before. I've seen them in restaurants. My mother made them when we were kids...I've seen them on every jewish delicatessens menu I've ever been in...but I've always been apprehensive..do I dare say intimidated by the stuffed pepper. How I came to this here, decision to conquer the pepper was this. I've been eating salad w/canned tuna, cottage cheese w/fruit and eggwhites all week. I am freakin bored as hell. That's it...so the search began for the perfect vegetarian stuffed pepper. After looking at a few recipes I decided to follow a basic recipe, substitute where I want to and call it lunch.
So here's my recipe..hope you enjoy!!

3 cups cooked white rice
1 12oz package soyrizo
1 cup of frozen corn kernals
1 28oz can crushed tomatoes.
5 green bell peppers. Tops cut off,seeds and membranes discarded.

Combine the first 3 ingredients in a bowl with a half a cup of the crushed tomatoes and fill each pepper with a half to 3/4 a cup of the mixture depending how big the pepper is. Feel free to add a drop more sauce inside the pepper. Do not pack it to tightly though, for some reason even though the rice is cooked it still expands a little. Put the peppers in a baking dish and cover with the rest of the crushed tomatoes. Pour a little water in the bottom of the dish. Bake in a 350 oven for 1 hour or longer if needed. Depending on how soft you like your pepper. I like mine soft so they were in the oven for a while. They are a touch on the spicy side but of course I had to spinkle some pepperjack on top to guild the lilly just a bit. But if that's not your thing then skip the cheese. So I'm looking forward to this lunch..yuummy!
I hope your inspired to try these..off for now

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