Ingredients

The following ingredients have 4 Servings
  • 4 large bell peppers
  • 1 3/4 cups cooked rice (I used white, brown works too)
  • 1 can black beans
  • 1 cup corn (I used frozen )
  • 3/4 cup diced red onion
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 8 ounces plain tomato sauce
  • 1 1/2 tsp chili powder
  • 1 tsp paprika
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro
  • 1/4 tsp red pepper flakes (or more for spice)
  • 1 batch cashew queso (click for recipe)

Instruction

  • If your rice isn't cooked already, do so now and set aside.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the diced onion and olive oil to a large skillet and saute over medium heat.
  • Once it starts to look translucent, add in the garlic and saute an additional 2-3 minutes.
  • Add in the corn and saute to defrost.
  • Add in all remaining ingredients and mix well.
  • Let simmer over low heat. Meanwhile, wash and halve the peppers and remove the seeds.
  • Add to a large (9 x 13) baking dish. Taste the filling and adjust flavors as desired. Scoop the filling into each pepper, using about 1/3 cup worth in each half, though it depends on the size of the pepper.
  • Top with vegan cheese if desired (I like the brand violife or the Chao creamy original slices). Otherwise, just drizzle with olive oil so they don't dry out.
  • Bake, covered with foil, for 30 minutes, then remove the foil and bake an additional 15-20 minutes or until the peppers have softened and the filling has browned lightly. If you prefer softer peppers, just roast for longer, closer to 1 hour total.
  • Remove from the oven and serve with cashew queso (highly, highly recommend!), avocado, chopped cilantro, and fresh lime.