vegan stuffed peppers
- Number of Servings: 4
Ingredients
cook the rice in the water. When done, add 1/4 cup of vegan cheese, the garlic powder, cumin, 1t chili powder and 1t paprika. Set aside
Cook the onion in the oil, add beans, sweet peppers and cook until onion and peppers are soft. Add the chipotle, the rest of the spices, garlic and corn.
scoop some of the rice into a pepper and top it with the beans mixture, and repeat with all of the pepper halves. Sprinkle all of them with a little of the bread crumbs. bake 350 for 20 minutes. Top each with a tablespoon more cheese and bake again until the cheese is melted.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARTONCM.
1/2 cup uncooked brown rice1.5 cups water 1t garlic powder2t chili powder (divided)2t paprika (divided)1/2 t cumin1 chipotle pepper chopped1/4 cup sweet peppers chopped2 cloves garlic minced1 can black beans1 med onion chopped1 cup frozen corn1/4 cup bread crumbs3/4 cup daiya vegan cheese (divided)4 bell peppers cut in half
cook the rice in the water. When done, add 1/4 cup of vegan cheese, the garlic powder, cumin, 1t chili powder and 1t paprika. Set aside
Cook the onion in the oil, add beans, sweet peppers and cook until onion and peppers are soft. Add the chipotle, the rest of the spices, garlic and corn.
scoop some of the rice into a pepper and top it with the beans mixture, and repeat with all of the pepper halves. Sprinkle all of them with a little of the bread crumbs. bake 350 for 20 minutes. Top each with a tablespoon more cheese and bake again until the cheese is melted.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARTONCM.
Nutritional Info Amount Per Serving
- Calories: 299.1
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 193.1 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 8.7 g
- Protein: 9.3 g
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