Vegetarian Stuffed Peppers

Ingredients

• 1 can or 1 lg ear of corn

• 1 can diced tomatoes or fresh tomatoes

• 1 can pinto beans or ½ can pinto beans and ½ lb Beyond ground

• 1 cup cooked rice

• 1/3 cup chopped onion

• 2 cloves minced garlic

• 2 tsp Worcestershire sauce

• ½ tsp Italian seasoning

• 1 tsp salt

• 1/4 tsp pepper

• ½ lime juiced (optional)

• 2 cups grated cheddar cheese

• 4 bell peppers

Directions

Prepare peppers – you can either split the peppers from top to bottom to create a pepper boat, then stuff. OR if you prefer your peppers whole, cut the top off and remove seeds. If oven baking, coat peppers with oil and cook for 20minutes before stuffing or parboil peppers if you prefer. Sauté beyond ground fresh tomatoes and onions. Combine all ingredients except 1/2 of the cheddar cheese.  Stuff peppers and cook in crock pot on low 4+ hours or in oven in baking dish for 30+ minutes until ingredients are done and pepper is soft. Sprinkle with remaining cheese in the last 15 minutes.

Note: I usually only use 3/4 can of corn, tomatoes and beans.