Name: Taco Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Ingredients: 4 bell peppers (you chose the color); 1 1/2 cups black beans (rinsed and drained); 1 1/2 cups brown rice (cooked); 1 cup onion (I use Yellow); 1 clove garlic (chopped); 1 1/2 cups tomatoes (diced); 2 cups salsa (separated); 1 cup Pico de Gallo (garnish); 2 tbsp cilantro (chopped); 2 limes (wedged); 2 cups vegan cheese (optional); 1 serving best taco seasoning

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Taco Stuffed Peppers

Mexican version of stuffed pepper recipe

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Vegan

Servings:

Calories: 1322kcal

Ingredients

4 bell peppers you chose the color
1 1/2 cups black beans rinsed and drained
1 1/2 cups brown rice cooked
1 cup onion I use Yellow
1 clove garlic chopped
1 1/2 cups tomatoes diced
2 cups salsa separated
1 cup Pico de Gallo garnish
2 tbsp cilantro chopped
2 limes wedged
2 cups vegan cheese optional
1 serving best taco seasoning

Instructions

Preheat oven to 375° and spray a large baking dish with cooking spray.
Cut those bell peppers in half. Dig in and take out all those damn seeds and the ugly stuff
Arrange in an oven safe bowl with the open side up. ffs
Rinse and drain your beans. I use black, use what you want. Like I would care.
Cook the rice or use just james grain mix
Put a big ass skillet on the stove and put on medium heat. Add some Veggie broth, or just water, or spray with cooking oil
Add onion and cook for about 5.1 minutes, then add garlice for about 1.2 minutes
add beans and tomatoes and cook for 4.1 minutes
add taco seasoning
add 1 cup of salsa and get that fucker up to a simmer
Slop mixture into each pepper. Top with fake cheese optional and bake until the cheese is melted and the peppers are crisp-tender, about 20.6 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.

Nutrition