Happy Meatless Monday! I don’t regularly do this, but it just happened to coincide. I’m not usually a fan of stuffed peppers because they tend to be greasy and under-seasoned, and I’ve only just recently learned to appreciate the flavor of bell peppers (although green peppers are still nasty, IMO). I was looking in our fridge and we had a bunch of leftovers, so I decided to combine them all and see what happened, and here it is! Gotta love quick and easy meals that don’t waste leftovers, but transform them instead!
Vegan Stuffed Peppers
Preheat oven to 375 degrees F
1 1/2 c. leftover brown rice
1/2 c. kernel corn, drained
1/2 c. black beans, drained and rinsed
1 Tbsp taco seasoning (recipe)
1/2 c. or more of salsa of choice or red enchilada sauce-
I used Tostitos Cantina Chipotle because it’s gloriously smoky and we had 1/2 c. left in the jar.
2 Tbsp green taco seasoning or salsa verde
Taste and adjust seasoning to your own preference. We like it spicy, some like it mild.
You could also add chopped onions or tomatoes, and ground beef or shredded chicken or pork if you eat meat.
Take the peppers below and fill with rice mixture to the top.
3 red peppers, halved lengthwise, with the seeds scooped out
Place in a glass baking pan and bake for 25-30 minutes.
Once done, if cheese (whatever kind you prefer or can eat safely) is desired, put the shreds on, sprinkle some taco seasoning on, and broil at 450 or above for 5-10 minutes.
I used Teese cheddar “cheese”, which is great for this kind of thing! I’m lucky that I was given some to try, because I was really hesitant about vegan cheese in general. The other brands I’d tasted were just horrible, but this is very tasty. Check out my review of the mozzarella and the company here.