2 green bell peppers
2 Black bean burgers
1 stalk chopped celery
20 chopped olives (green and kalamata)
1 c cooked brown rice
2 garlic cloves, thinly sliced
1 egg
1/2 cumin seeds, toasted
1/2 t black pepper
3 whole cloves
6 whole allspice
2 t chili powder
1/4 t cayenne pepper
salt to taste
1 T olive oil
1 can chopped tomatoes
1 small can tomato sauce
black pepper
cumin
salt to taste
1 - 2 t sugar
If desired, roast and peel the bell peppers, or parboil the peppers for three minutes. Cut off the pepper tops, and seed the peppers. Set the peppers aside.
Mix together the (defrosted) black bean burgers, celery, olives, brown rice, garlic cloves, and egg. Toast the cumin seeds and grind together with the black pepper, cloves, and allspice. Sprinkle the ground spices over the bean mixture along with the chili powder, cayenne pepper, and salt (start with 1/4 t or so). Lightly mix together. Spoon the black bean mixture into the bell peppers. Do not pack the mixture in the peppers.
Heat the oven to 350°F. In a small skillet, heat the olive oil over medium high. Add the chopped tomatoes, and boil until most of the liquid is gone, about 10 minutes. Stir occasionally to prevent burning. Add the tomato sauce, and season the mixture with salt, pepper, chili powder, and cumin. Stir in the sugar. Remove from the heat.
Grease a small casserole. Spread the leftover filling in the bottom of the casserole. Arrange the peppers in the casserole. Spoon the tomato mixture over everything.
Cover the casserole and bake for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes.
