Directions:

Remove 1/3 of each pepper lengthwise with a knife. Remove seeds and set aside hollowed-out 2/3s of peppers. Dice the removed 1/3 parts into small pieces and set aside.

In a large frying pan, over medium-low heat, add olive oil and Protein Starters. Cook until browned and cooked through. Transfer to a bowl and set aside.

Add reserved diced peppers, rice and next 3 ingredients to the same frying pan. Cook for 3-5 minutes, stirring often until onions are translucent and peppers are softened.

Add salsa and vegetable broth. Cover and simmer over low heat for 7-10 minutes or until rice is almost done.

Add reserved Protein Starters back to the pan and turn off heat.

Preheat oven to 350 degrees.

Place hollowed out peppers in an 8 inch square baking dish.

Spoon mixture into peppers. Sprinkle queso fresco on top.

Cover and bake for 15-20 minutes or until peppers are crisp tender.

Sprinkle with chopped cilantro and a squeeze of fresh lime juice if desired. Serve.