Vegan Mexican Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Large Bell Peppers3 Cloves Garlic, minced2 Medium Onions, chopped1 tsp salt2 -12 oz packages soy chorizo1 can pinto beans1 cup rice1 cup salsa6 slices soy cheese (optional)
Preheat oven to 400
Water saute garlic and onions with salt. Add chorizo and heat through. Mix in prepared beans, rice and 3/4 cup salsa.
Meanwhile, remove tops of bell peppers and seed. Pour remaining salsa in the bottom of a covered baking dish.
When soy chorizo mixture is heated through, fill peppers and arrange in baking dish.
Place a slice of soy cheese atop each pepper and bake for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYSWAMI.
Water saute garlic and onions with salt. Add chorizo and heat through. Mix in prepared beans, rice and 3/4 cup salsa.
Meanwhile, remove tops of bell peppers and seed. Pour remaining salsa in the bottom of a covered baking dish.
When soy chorizo mixture is heated through, fill peppers and arrange in baking dish.
Place a slice of soy cheese atop each pepper and bake for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYSWAMI.
Nutritional Info Amount Per Serving
- Calories: 408.6
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,592.2 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 14.0 g
- Protein: 22.0 g
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