These are from the same BBQ as the pie above. My friend and coworker Eli, who just joined FFTY, looked at me and said "Peppers! What am I going to do with all those freaking peppers?!". So this one is for him!
6 medium to large sweet gypsy peppers, tops cut off, ribs and seed removed
1 cup long grain white rice
3 chipotle peppers in sauce, finely chopped
1/2 package soy veggie taco meat
3 carrots, 1/4" dice
1 small onion, 1/4" dice
1 Tbsp canola oil
salt and pepper, to taste
Cook rice in a rice cooker with 2 cups of water. (Don't have a rice cooker? Use and extra 1/2 cup of water in a covered pot on medium low heat. Better yet, use left over rice from last nights Chinese take out!) In a large saute pan over medium heat, sweat onions and carrots for 5 to 7 minutes in canola oil, until onions are translucent. Add rice, soy taco meat, and chipotles and cook for an additional 8-10 minutes until flavors are incorporated. Season with salt and pepper. Stuff peppers and place on aluminum foil that has been sprayed with cooking spray. Season the outside of the peppers with salt and pepper and wrap them tightly in the foil, making a little pouch. Place on a hot grill and cook for 8 minutes on each side, flipping once. If you do not have a grill, or don't want to go outside, bake them in a 350 degree oven for 15-18 minutes. This recipe leaves a good deal of left over filling to make burritos or tacos another day. Or if you have more peppers- stuff them all!