New world stuffed peppers

A delicious a combination of corn, vegetables and soy burger. This filling represents the bounty of Americas

4-6 colored bell peppers

1 onion - diced

1/4 cup soy oil

1 Tbsp salt

1 tsp thyme leaf

1 tsp marjoram

1/2 tsp rubbed sage

3 celery stalks - chopped

4 garlic cloves - diced

1 lb TVP burger blend - ground

1 cup fresh corn - cut

1 cup baby lima beans

1 eggplant – cubed

1 zucchini - cubed

1 cup Stewed Tomatoes
- hand crushed

1/2 cup Brown Rice - cooked

1 cup tofu - cubed

Using a small paring knife, carefully cut around pepper stems, and lift out seed core, then remove all loose seeds with a spoon. Blanch peppers in boiling water for 5 minutes or until color begins to change.
Remove peppers and plunge into cold water, for later use.
Saute diced onions in preheated soy oil, with salt and herbs. After a minute, add chopped celery, diced garlic and burger, then continue cooking - covered - on a low-medium heat setting, for 5 to 10 more minutes.
Next, stir in corn, lima beans, cubed eggplant and zucchini, then continue cooking - covered - for an additional ten minutes.
When vegetables are fully sauted, stir in tomatoes, rice, cubed tofu and only half of the vegetable stock into mix. After an additonal 5 minutes of simmering, remove from heat.
Grease a baking dish, place peppers in dish open side up. Stuff the peppers with a mixture of the sauté filling, then pour remaining stock into baking dish. Bake at 400 F - covered - for 30 minutes.
Remove cover and top peppers with bread crumbs or soy cheese then bake ten more minutes. Serve as a dinner entree, or main course!
The recipe s filling can also be used to stuff squashes, eggplant or portabella mushroom caps, too.