This is a vegan take on a classic dish. Perfect as the star of dinner parties as these stuffed peppers are delicious, filling, and nutritious!
6 Servings | change
2 clovesgarlic (minced)
1red onion (diced)
3⁄4 cupsCelery (chopped)
1 cupblack beans (cooked)
3Serrano peppers (chopped)
1⁄4 cuptomato sauce
1 teaspoonchili powder
2 teaspoonscumin powder
1 1⁄2 cuplong grain rice (cooked)
1⁄4 cupcilantro (chopped + a little for garnish)
1 cupvegan cheese (your choice)
Cut off the top layer of the peppers (the "lid") and spoon out the seeds and insides. Put them aside in a deep dish tray.
Add some oil to a pan on medium heat and add 2 minced garlic cloves, 1 diced red onion, 3/4 cup chopped celery, 1 chopped tomato, 1 cup of corn, 1 cup of black beans, 3 chopped Serrano peppers, and 1/4 cup of tomato sauce. Mix all ingredients together.
Add 1 teaspoon of chili powder, 2 teaspoons of cumin and 1 1/2 cups of cooked long grain rice. Mix everything together. Add 1/4 cup of chopped cilantro and mix again.
Use this mixture to stuff all of the peppers to the top. Top off with a vegan cheese of your choice (1 cup is enough for all 6 peppers).
Bake the peppers at 350 degrees for 1 hour.
Garnish the cooked peppers with the juice of one lime and some chopped cilantro.
Your stuffed peppers are now ready to serve! Enjoy!