(Feeds 2-3 people)
Ingredients:
Red, orange, and yellow bell peppers (About 6 large)
Black beans (1 can, rinsed)
Corn (1 can)
Garlic (2-3 cloves)
Onion (1 med/large yellow)
Diced tomatoes (1 can)
Cumin (About 3 tbs, or to taste)
Chili Powder (About 2 teaspoons)
Nutritional Yeast (1 tablespoon)
Dried Cilantro (1 tbs)
Salt, pepper, chili powder (to taste)
1 cup of cooked brown rice
For the cheese sauce:
* 2/3 cup Almonds
* 1 12 oz can Roasted Red peppers (drained weight is lower)
* 1/4 cup nutritional yeast
* 1/4 cup water
* 1 Teaspoon onion powder
Special Equipment: 1 Large Pot, Blender, Oven
Steps:
1.) preheat oven to 350 degrees
2.) Get a large pot of water, turn the flame on high
3.) In a large pan Sauté onion & garlic in about 1/4 cup of vegetable broth until translucent. Cook your rice if it is uncooked.
4.) Add pepper filling (black beans, corn, tomatoes, rice and spices)
5.) Boil peppers with a lid until softened, remove from water and set inside a dish.
6.) Fill the peppers with your stuffing, cover with foil.
*Bake for 20 mins covered until filling is nice and warm and peppers turn slightly golden
*In a blender, combine cheese sauce filling ingredients, set aside to top peppers when done.
*Top peppers with cheese sauce and dried cilantro
Serve with tortilla chips of your liking and enjoy 🙂