Directions
Yields: 6 Servings
Instructions:
Ingredients:
| 6 | peppers |
| 4 tablespoons | oil |
| 2 cloves | garlic (minced) |
| 1 | red onion (diced) |
| 3⁄4 cups | Celery (chopped) |
| 1 | tomato (chopped) |
| 1 cup | corn |
| 1 cup | black beans (cooked) |
| 3 | Serrano peppers (chopped) |
| 1⁄4 cup | tomato sauce |
| 1 teaspoon | chili powder |
| 2 teaspoons | cumin powder |
| 1 1⁄2 cup | long grain rice (cooked) |
| 1⁄4 cup | cilantro (chopped + a little for garnish) |
| 1 cup | vegan cheese (your choice) |
| 1 | lime (juiced) |
Steps:
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.
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