Sexy Mexy Valentine's Dinner

MEXICAN VEGGIE-BEEF & SOY STUFFED PEPPERS

This recipe has been modified from it's non-vegan version that I found and could not resist messing with. Original recipe is courtesy of eatbetteramerica.com.

If you don't already have...

1 1/2 cups bran cereal

1 can tomato puree

4 medium bell peppers

1 package soy taco veggie-beef

1 medium onion, finely chopped

1 can kidney beans, drained, rinsed

1 can chopped green chillies, undrained

2 tsp chili powder

1/2 tsp ground cumin

1/4 cup shredded cheeze (Follow Your Heart), if desired

Directions:

1. Heat oven to 350 F. Place cereal in food-storage bag; seal bag and crush with rolling pin or in food processor. In a medium bowl mix cereal and tomato puree; let stand 5 minutes.
2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch baking dish.
3. In 10-inch skillet, cook veggie-beef and onion over medium heat, stirring occasionally, until veggie-beef is thoroughly cooked;drain. Stir in cereal mixture and remaining ingredients except for cheeze. Divide veggie-beef mixture evenly among peppers.
4. Cover; bake 40 to 45 minutes or until peppers are tender. Spring each pepper half with 1 1/2 teaspoons cheeze; let stand 5 minutes.