Stuffed Bell Peppers
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INSTRUCTIONS:
1 box Mexican Rice
1 can Refried Beans
1/2 Onion
1 (4 oz) can Jalapeños
1 (4 oz) can Green Chilies
1 can Chipotle Peppers
2 cups Mushrooms- Can replace with any veggie (i.e. Zucchini)
4 Red Bell Peppers
1 jar of Tomato Sauce or Marinara Sauce
1/2 tsp Cumin
1/2 tsp Paprika
1 Vegan Motzerella
1 salt and pepper to taste
INGREDIENTS:
1. Make the Meixan rice- Follow the box instructions. Should take about 15 min. When the Mexican rice is simmering, Preheat oven to 350/ 180 C.
2. Prepare the casserole dish by adding 1 -1 1/2 cup of the tomato sauce to the bottom of the casserole of the dish.
3. Prepare the bell peppers by carefully cutting the tops (leaving stem intact- see photo), removing the seeds and white insides. Add them into the casserole dish.
4. In a pan heat oil, add onions, mushrooms, 3-4 chipotle peppers, 1/2 can of jalapenos, 1/2 can of green peppers, 1/2 can (or less) corn. Add paprika, cumin, salt and pepper. Stir-fry for 6-7 minutes.
5. Fill the bottom 1/3 of the peppers with refried beans, middle 1/3 with the stir-fry, and top 1/3 with mexican rice. Note- there will be left overs, I usually just make quickie burritos wrapped in tin foil with these left overs right then and there since I am already in the kitchen.
6. Cover the peppers with tin foil, bake for 45-55 min. Remove from oven. Then, remove tin foil, add tomato sauce then vegan moterzella on top of the rice. Place the tops of the bell peppers on top. Put back in the oven and boil for 5 minutes or until the tops of the peppers just begins to blacken (be careful not to burn the peppers)
1 box Mexican Rice
1 can Refried Beans
1/2 Onion
1 (4 oz) can Jalapeños
1 (4 oz) can Green Chilies
1 can Chipotle Peppers
2 cups Mushrooms- Can replace with any veggie (i.e. Zucchini)
4 Red Bell Peppers
1 jar of Tomato Sauce or Marinara Sauce
1/2 tsp Cumin
1/2 tsp Paprika
1 Vegan Motzerella
1 salt and pepper to taste
INGREDIENTS:
1. Make the Meixan rice- Follow the box instructions. Should take about 15 min. When the Mexican rice is simmering, Preheat oven to 350/ 180 C.
2. Prepare the casserole dish by adding 1 -1 1/2 cup of the tomato sauce to the bottom of the casserole of the dish.
3. Prepare the bell peppers by carefully cutting the tops (leaving stem intact- see photo), removing the seeds and white insides. Add them into the casserole dish.
4. In a pan heat oil, add onions, mushrooms, 3-4 chipotle peppers, 1/2 can of jalapenos, 1/2 can of green peppers, 1/2 can (or less) corn. Add paprika, cumin, salt and pepper. Stir-fry for 6-7 minutes.
5. Fill the bottom 1/3 of the peppers with refried beans, middle 1/3 with the stir-fry, and top 1/3 with mexican rice. Note- there will be left overs, I usually just make quickie burritos wrapped in tin foil with these left overs right then and there since I am already in the kitchen.
6. Cover the peppers with tin foil, bake for 45-55 min. Remove from oven. Then, remove tin foil, add tomato sauce then vegan moterzella on top of the rice. Place the tops of the bell peppers on top. Put back in the oven and boil for 5 minutes or until the tops of the peppers just begins to blacken (be careful not to burn the peppers)