Vegan Mexican Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Mexican Stuffed Peppers calories by ingredient
Introduction
Yet another dish I've had to make with what's on hand. Yet another dish I've had to make with what's on hand.Number of Servings: 6
Ingredients
-
6 Large Bell Peppers
3 Cloves Garlic, minced
2 Medium Onions, chopped
1 tsp salt
2 -12 oz packages soy chorizo
1 can pinto beans
1 cup rice
1 cup salsa
6 slices soy cheese (optional)
Directions
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.