Stuffed Peppers

Tonight for dinner I'm making stuffed peppers based on this recipe from AllRecipes.  I've made it with all colors of bell peppers and even tiny assorted bell peppers that our neighbors gifted us from their garden.  It works with all of them.  Today I'm using green because the organic green peppers were really cheap at the store this week.

Ingredients

• 1/2 cup uncooked white rice
• 3/4 cup water
• 4 green bell peppers
• 1 onion, chopped
• 4 tablespoons olive oil
• 8 ounces textured vegetable protein (I use homemade seitans that have been ground up in a food processor and seasoned with a few shakes of Italian Seasoning.  You can also use Herbs de Provence, or just a mixture of oregano, basil, and parsley.)
• 2 cups tomato sauce
• 4 ounces shredded reduced-fat cheddar
• salt to taste
• ground black pepper to taste

Directions

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. 
2. Preheat oven to 400 degrees F (205 degrees C).
3. Bring a large pot of water to boil.  Cut tops off peppers and seed insides.  Add peppers to boiling water for 15 minutes, or until tender but crisp.  Arrange parboiled peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute textured vegetable protein and seasoning until lightly browned.  Stir in chopped peppers and onions in oil until soft. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, and bake until cheese is melted.