Stuffed Peppers

My flavors are closer to Southwestern than Italian here, so if you prefer more traditional flavors, add Italian herbs instead of the smoked chile and cumin.

Stuffing:
1-2 tablespoons olive oil, as needed
vegan options: boca ground crumbles or  2 cups black beans

3-4 garlic cloves, chopped
1 medium red onion, diced

2 ribs celery, finely chopped (1/2 cup)

1 cup roasted corn kernels (you can pan-toast frozen kernels in a pinch)
2 rounded tablespoons pine nuts or toasted sunflower seeds
1 cup or so cooked brown rice
Chipotle powder, to taste [or other favorite chile spice]
1/2 teaspoon cumin, or to taste

2 cups of spinach

1 carrot shredded
1 teaspoon paprika or smoked paprika
Sea salt and fresh ground pepper, to taste
2-3 tablespoons fresh chopped cilantro or parsley

2 cups tomato juice or thin tomato sauce

Note: Each choice influences how much stuffing you'll have.

I make a pan of brown rice first, and assemble the stuffing in a skillet; I add the rice in last, a little at a time, to make just enough stuffing for the size of my peppers.

To assemble:
3 large bell peppers: 1 orange, 1 yellow, 1 green, halved and seeded
6 heaping spoonfuls of your favorite prepared salsa- spicy or mild

1 pkg Daiya vegan cheese or Follow your Heart Mozzarella Cheese

Heat a little oil in the large 11 inch skillet over medium heat add the chopped garlic, onion, corn, spinach, carrot and pumpkin seeds; stir and heat through.

Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin, paprika, beans or veggie meat

Season with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers- add some in and toss.

Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Pour tomato juice in the bottom of the EOS Place the stuffed peppers in the Electric oil core skillet.

Top each pepper with a spoonful of salsa, and a sprinkle of cheese, if using.

Bake in EOS at 325 degree until clicking occurs then turn to low cook time; about 30 minutes, until the peppers are fork tender.

Garnish with fresh chopped cilantro.