Stuffed Peppers!

-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)

Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.

Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.

I served mine with a side of steamed kale.