2 large green bell peppers

STUFFING:

1/2 cup chopped onion
1 tbsp. olive oil
1 cup cooked rice (Minute rice is OK)
1/2 (15 oz.) can diced tomatoes
1/3 cup ziyad falafel mix
1/4 cup chopped parsley (dry is OK)
a dash of cumin (optional)
ground red pepper to taste (optional)
1 tsp. salt
1 tsp. pepper
optional: 1/2 cup cooked meat (ground beef, ground lamb, or chicken works best)

TOPPING:

1/2 cup shredded sharp cheddar cheese, for sprinkling
dairy sour cream (optional), for garnish

Cut the tops off of peppers and clean out insides. Set aside.

Sauté the chopped onion in olive oil, stirring until onion just begins to caramelize. Remove from heat.

In a separate bowl mix together: sautéed onion, cooked rice, diced tomato, falafel mix, parsley, cumin, ground red pepper, salt, and pepper. Optional meat can be added here. Since I don't use meat it may make extra filling. If mixture is too dry try adding some juice from tomatoes, if it's too wet some more Minute rice can be added.

Preheat oven to 375°F.

Take filling and stuff peppers with filling until mixture forms a mound above the top of the pepper. Put both peppers in the over for approximately 30 minutes or until pepper is cooked (slightly wilted) and filling is slightly crusted on top.

Remove pepper and sprinkle tops with cheddar cheese. Can be served once cheese melts with optional dab of sour cream on top.

Note: Peppers can also be returned to broiler for several minutes to melt cheese and get some char on the peppers before serving. Gives a nice look.

ENJOY!

Serves 2.

Submitted by: Mike D.