Soy Pepper Bowls
Serves 6

Ingredients
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp. vegetable oil
8 oz. frozen vegetable protein crumbles
1 cup diced tomatoes
1 cup water
1/3 cup chopped Anaheim chilies
1/2 tsp. ground cumin
Salt to taste
1/4 tsp. ground pepper
1 cup uncooked brown rice cooked according to package directions
6 medium green peppers
Prepared salsa, optional

Preparation

• Sauté onion and garlic in oil until softened. Add protein crumbles, tomato, water, chilies, cumin, salt and 1/2 to 3/4 teaspoon pepper; mix well. Bring mixture to boil; reduce heat and simmer 15 minutes.
• Gently mix in cooked rice. Cut 1/2 inch off the stem end of peppers; remove seeds and membrane. Bring salted water to boil in large saucepan. Cook in boiling water 3 to 5 minutes; invert on paper towels to drain.
• Fill peppers with 3/4 cup of crumbles/rice mixture; place in 8-inch square baking dish. Bake at 375° F 20 minutes or until thoroughly heated. If desired, serve with salsa.

Cook’s note: Some studies have shown soy products to be protective against prostate disorders.