Corn-Stuffed Peppers with Spicy Tomato Sauce

Ingredients:
1.5 cups of cooked rice, barley, or quinoa
1 medium onion
.5 cups of fresh diced mushrooms
2 cups cored, peeled, seeded and diced tomatoes (canned are great remember to drain them)
1.5 cups of corn kernels
1 egg lightly beaten
salt and pepper
4 red or yellow bell peppers, caps and seeds removed
2 Tbs of peanut or olive oil
5 cloves of crushed garlic
2 fresh hot green peppers or small dried hot red chilies
1 Tbs of cumin
1 Tbs of soy sauce
2 Tbs sugar or to taste
dry white wine if needed
cilantro as garnish


Directions:
Preheat oven to 375 degrees
Combine grain, onion, mushrooms, 1/2 of the tomatoes, corn, egg, salt and pepper.
Pack this mixture into the peppers in a roasting pan with 1/2 an inch of water and bake for 45 minutes or until peppers are tender.

Meanwhile, make the sauce: Place oil in a large deep skillet over medium-high heat. Add garlic and chilies, cook stirring until garlic is golden. Scoop out the garlic and chilies and discard them. Add cumin, stir, add the remaining tomatoes crushing them with a fork or spoon. Bring to a boil, turn down heat to medium-low add the soy sauce. Simmer gently for 10 minutes. Taste and add sugar as necessary. Season with salt and pepper. Thin with a little wine if necessary

Serve peppers with a little of the sauce spooned over with garnish. Pass the remaining sauce around and put it on top of it.

Source: How to Cook Everything, Mark Bittman (not in the newer version)
Servings: 4