Courtesy of the Buddle-Gill family.
Meatless Mexican Stuffed Peppers
Place all of the ingredients into a blender and blend until smooth.
Preheat oven to 375ºF (190ºC).
Slice the top off each pepper about 1-inch from the stem end, remove seeds and ribs. If the peppers are crooked, slice a little off the bottom until they stand up straight. Arrange cut side up in a baking dish, and set aside.
In a large skillet over medium-high heat, heat the canola oil. Add the onion and garlic and sauté until soft, about 5-7 minutes. Stir in the rice, beans, corn, tomato puree, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.
Remove from heat and stir in the cilantro. Season to taste with hot sauce, if using, salt, and pepper. Spoon the rice mixture into the peppers, making sure not to pack too tightly.
Bake in preheated oven for 25-30 minutes or until peppers are tender. Top with cashew sauce and pomegranate seeds.