stuffed pepper

Ingredients
bell pepper (s)
Spanish brown rice
pinto beans
corn
textured soy protein
provolone cheese

Preparation
Wash the peppers. Slice into the top of each and remove stem, core, pith, and seeds. Fill your peppers to your desire. Do not over stuff, but feel free to press gently and fill the cavity of the pepper. This will ensure that the pepper will not collapse on itself during the baking process. Set the peppers on a baking sheet, sprayed with non-cook spray or brushed with oil. Make crowns to anchor the peppers using foil. Cover with parchment paper and then tented with a sheet of foil. Bake at 400 degrees for approximately 75 minutes in convection. Do not touch for the first 45 minutes. At the end of your baking time, place your cheese on top and brown under broiler heat. Remove and let stand for about 5 minutes. Serve.