Meatless Mexican Stuffed Peppers
1/2 cup uncooked rice
1/2 can of black beans
1 small onion - diced
1 tomato - diced
2 garlic cloves - minced
4 whole green peppers - medium to large
1/4 cup corn niblets (optional)
1/2 cup tomato sauce (optional - if not using double the salsa)
1/2 cup salsa
1/4 Nutritional Yeast or Vegan Cheese (optional)
1-2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon olive oil, grape seed oil or coconut oil
Cook your rice according to the instructions and set aside. While rice is cooking, wash your peppers thoroughly. Slice the tops off as close to the stem as you can and remove the seeds. Remove the stems from the top and dice up the tops and set aside. These will go in your stuffing. Add the peppers, onion, tomato, garlic, chili powder, cumin and oil to a medium sized fry pan. Sautee on medium heat until onions are softened. Preheat oven to 375 degrees. Remove pan from heat and stir in Nutritional yeast/ vegan cheese, salsa and tomato sauce and rice. Stir until everything is nicely mixed together. Then it's time to stuff those peppers! Fill each pepper with the mixture and place in a baking pan. I use a glass one with a lid for baking. But you can always just cover them in foil instead. Place in the oven for about 30-40 minutes or until peppers are tender.
Remove from the oven and top with extra vegan cheese if desired. Or maybe a little guacamole or sour cream too! Serve them with a salad and a couple nacho chips and you've got a delicious, vegan stuffed pepper that everyone will enjoy! Oh yeah...and it's good for you too!