Lynn's Vegetarian Stuffed Pepper Casserole

Two food posts in a row-- must be harvest time! Our peppers have been wonderful this year!

My Treasury Teammate and friend Kristen of Gockfrocks tweeted this question today: anyone else with good dinner ideas? what are you making tonight? My tweet back was Vegetarian Stuffed Pepper Casserole, one of my husband's very favorite dishes- homey, comforting and delicious! (the casserole, not my husband) This is a very flexible dish, so you can substitute ingredients and amounts to your taste. So, here it is Kristen:

Vegetarian Stuffed Pepper Casserole

6 to 8 peppers, quartered, enough to cover bottom of a 9x13 baking dish
2 cups brown or white rice, cooked
2 medium to large onions, chopped
2 tablespoons oil
1 large can (26 oz) tomato soup
1 to 1 1/2 cup soy crumbles
2 teaspoons Tabasco sauce or to taste
1/2 teaspoon cayenne pepper, divided (or more to taste)
2 teaspoons paprika
1 teaspoon salt
2 cups grated cheddar cheese (optional)

Seed and quarter peppers and layer in the bottom of baking dish. Add 1 tablespoon water, cover and steam in the microwave for 5 minutes.

In pan saute onion in oil until it starts to turn golden brown. Mix in cooked rice, soy crumbles, 1/2 can of tomato soup, 1 teaspoon Tabasco, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon salt and turn off heat.

Spread mixture evenly over steamed peppers, set aside.

Add a little water to the remaining tomato soup in the can to thin just a bit. Add the remaining 1 teaspoon Tabasco, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika. Adjust spices according to your taste. Stir and pour evenly over casserole.

Bake uncovered at 350 degrees for 25 to 30 minutes. Remove from oven, sprinkle with cheddar cheese, return to oven for 2-3 minutes until cheese has melted. Serve & enjoy!