Creole Stuffed Peppers

First recipe went well!  It took me a long time because I have terrible knives and the smallest cutting board in the world (siiiggghhh, I guess I could invest in better kitchen-ware).  The recipe for the filling made A LOT, so when stuffing your peppers, make sure to fill them very generously.  I had some filling left over, which I plan to use in a salad.  Or better yet, perhaps in place of taco filling...nomz.  Anyway, this dish was great.  I didn't prepare any sides with it, but it was fine alone.  I will definitely be making this again in the future!

Vegan Creole Stuffed Peppers
Source: Veganomicon by Isa Chandra Moskowitz

Takes about an hour to an hour and a half, depending on how quickly you can chop veggies.
Makes 4 servings.

Ingredients:

• 4 bell peppers
• 1 medium yellow onion, chopped finely
• 1 cup chopped carrots
• 4 garlic cloves, finely chopped
• 2 jalapenos, sliced thinly
• 2 15oz cans of black eyed peas, drained
• 1 15oz can of chopped tomato
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp dried paprika
• 1 tsp dried basil

Directions:

1. Preheat oven to 350.  Grease a 9x11 pan with olive oil.  Cut the peppers in half, the long way.  Try to keep the stem on one side for appearance.  Gut the center and boil in a large pot of water.
2. Heat the olive oil in a large skillet, and saute the onion, carrots, garlic, and jalapenos.  Stir and cover.  Let cook for 10 minutes.
3. Add the black eyed peas, tomatoes, and spices. Stir and cover.  Let cook for 10 minutes.
4. Place the peppers in the greased pan and fill peppers with veggie, bean mix.
5. Bake for 25 minutes.  Serve immediately.