Ingredients
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For the Stuffed Peppers:
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4 large bell peppers (red, green, or yellow)
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1 cup cooked brown rice or quinoa
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1 (15 oz or 425g) can black beans, drained and rinsed
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1 cup corn kernels (fresh or frozen)
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1 cup diced tomatoes (canned or fresh)
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1/2 cup diced red onion
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1/2 cup diced bell pepper (any color)
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1/2 cup chopped fresh cilantro
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1 Salt and pepper to taste
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1 cup vegan cheese shreds (optional)
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For the Tomato Sauce:
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1 (15 oz or 425g) can tomato sauce
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 Salt and pepper to taste
Directions
You can customize the level of spiciness by adjusting the amount of chili powder and smoked paprika to suit your taste.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). |
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2
Done
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Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. |
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3
Done
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In a large mixing bowl, combine the cooked rice or quinoa, black beans, corn, diced tomatoes, diced red onion, diced bell pepper, chopped cilantro, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine. |
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4
Done
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In a separate bowl, mix together the ingredients for the tomato sauce: tomato sauce, ground cumin, chili powder, salt, and pepper. |
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5
Done
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Fill each bell pepper with the rice and bean mixture, packing it down gently. |
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6
Done
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Place the stuffed peppers upright in a baking dish. |
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7
Done
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Pour the tomato sauce over the stuffed peppers. |
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8
Done
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Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes or until the peppers are tender. |
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9
Done
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If using vegan cheese, remove the foil, sprinkle the cheese shreds on top of the stuffed peppers, and bake for an additional 5-10 minutes or until the cheese is melted and bubbly. |
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10
Done
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Remove the stuffed peppers from the oven, let them cool for a few minutes, and garnish with additional cilantro if desired. |
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11
Done
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Serve hot and enjoy! |
