Stuffed Peppers

Prepare the Tomato Sauce

1. In a small, non-reactive saucepan combine the tomatoes, ketchup, Italian herbs, and Worcestershire sauce.
2. Simmer over medium heat stirring often with a wooden spoon.
3. Crush the tomatoes using the back of the spoon.
4. Cook until bubbling and remove from heat.
5. Reserve 3/4 cup of sauce for topping the stuffed peppers.

Prepare the Peppers

1. Begin by cutting a thin slice from the stem end of each pepper to remove the top.
2. Remove seeds and membranes.
3. If necessary, cut a thin slice from the bottom of each pepper so they stand up straight.
4. Reserve the trimmed bell pepper ends, discard the stems.

Prepare the Filling

1. Finely chop the onion, mushrooms, and bell pepper ends.
2. Heat the olive oil in a large skillet over medium-high heat until the oil shimmers.
3. Reduce the heat to medium and add the onion, mushroom, pepper, garlic, and salt.
4. Cook until soft and golden, about 15 minutes, add a bit of water to the skillet if the mixture becomes too dry.
5. Off heat stir in the pepper and thyme.
6. Add the cashew cream, beans, and rice. Gently stir until combined.

Assemble and Bake

1. Preheat the oven to 400 degrees Farenheight.
2. Place the peppers in an ungreased baking dish just large enough to hold them upright.
3. Generously fill the peppers. You should have enough filling to give each pepper a slightly domed top.
4. Spoon 2 tablespoons of the reserved tomato sauce over the top of each pepper.
5. Add 2 tablespoons of water to the baking dish and bake for 30 minutes for a tender-crisp pepper and up to 45 minutes for a soft pepper.