Mexican Style Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
  • 6 Large Bell Peppers (I use a mixture of green, red, and yellow - you can use whichever colors you like!)
  • 1 box Spanish Style Rice (gluten free/vegan), prepared
  • 1 pkg. Beyond Meat Chicken Strips, diced into 1" cubes (optional)
  • 1 can black beans (I used spicy black beans from Whole Food's 365 brand), drained
  • 1 can organic corn, drained
  • 2 C shredded Cheddar Vegan Cheese (use your favorite brand)
  • 2 8 oz. pouches or equivalent amount of prepared mild enchilada sauce, such as Fronterabrand
  • 1 Cup water
  • Optional garnish:
  • vegan sour cream, such as Follow Your Heart's Vegan Gourmet brand
  • diced avocados
  • cilantro
Instructions
  1. Prepare 1 box of Spanish Rice according to the package directions.
  2. While rice is cooking, wash peppers, and slice of the bottom part to make them sit flat. Then slice off the top and remover the seeds. Cut the pepper in half, and place all the peppers in a baking dish, two if needed.
  3. When rice is ready, mix the rice together with the beans, corn, and soy chicken.
  4. Spoon that mixture into the hollowed out peppers. Place into a large baking dish.
  5. Top each pepper with a little vegan cheese, and a couple of spoonfuls of Enchilada sauce.
  6. Pour 1 C of water into the pan (one cup in each if you need more than one pan).
  7. Cover and bake in a preheated oven, covered, at 450* F, for about 35 minutes.
  8. Peppers are ready when cheese is melted and peppers are tender when pierced with a fork or knife.
  9. Cool for about 5 minutes and then serve with a little more sauce, and optional garnishes (vegan sour cream, chopped cilantro, and diced avocados).
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/mexican-style-stuffed-peppers/