4 large bell peppers (I do 1 of each color to make it pretty, you can do whatever you like!)
1/2 cup chopped onion
3 minced garlic cloves
1 jalapeno pepper minced
1/2 cup uncooked jasmine rice
1 cup vegetable broth
2 cups tomato sauce, divided
1/2 cup shredded Daiya (vegan) mozzarella cheese
1/2 tsp black pepper
1 large egg equivalent EnerG Egg Replacer
16 oz black beans drained
Preheat oven to 400
Cut bell peppers in half lengthwise, discard seeds and membranes, leaving the stems intact (cause they look great still attached when it’s all done!). Place on a foil lined cookie sheet, cut sides up.
Heat a large non stick skillet over medium high heat. Coat pan with a little olive oil. Add onion, garlic and jalapeno to pan, saute 5 mins or until onion is lightly browned. Add rice, and cook 2 mins, stirring frequently. Add broth, bring to a boil. Cover, reduce heat and simmer 10 mins. Remove from heat and cool.
Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400 for 45 mins. Uncover and sprinkle with remaining 1/4 cup cheese, bake 3 mins or until cheese melts.