Bean-stuffed Peppers (Even meat eaters will love!)

[Guest guest]

This is a recipe that satisfies my meat loving husband and two children. Thats a pretty versatile recipe! They love it and its really easy to fix. Really filling and great for these upcoming winter nights. Hope you enjoy! With kindness, Beth Bean Stuffed Peppers 4t olive oil 2 cups chopped onion 4 garlic cloves, minced or pressed 3 tomatoes, chopped 1 cup cooked rice 1t ground cumin 2t ground coriander seeds 3 cups cooked kidney beans, slightly mashed 1/2 cup chopped Spanish olives 2t soy sauce salt and pepper to taste 6 red or green peppers 3/4 -1 cup tomato juice a cup sour cream and/or grated cheese for topping In a heavy skillet cook onions and garlic in the oil until soften. Add tomatoes and season. Cover and cook until thoroughly heated. Mix in cooked beans, rice olives and soy sauce. Adjust the salt and pepper to taste. Cut the peppers lengthwise and remove seeds. Leave stems on if you can, this helps the peppers hold their shape better. Fill each pepper half with the vegetable mixture and place in an oiled pan with 1/2 tomato sauce in the bottom. Bake tightly covered at 375 degrees for 30-40 minutes. Garnish with sour cream and/or cheese. YUM!!!

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