Vegan stuffed green pepper

This was supper fun to cook with my husband. I would advise anyone trying this to cook the peppers as you decide to cook your meals or cook the peppers half way instead of trying to do a stuffed green pepper meal prep, the pepper just doesn’t taste the same lol. Everything in this image was vegan, yes even the cheese and cream cheese. No I’m not vegan but I do buy the ingredients allot since I’m a pescatarian (seafood only).

 

 

 

Preparation

  1. Cut off the top and remove the seeds from each pepper.
  2. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
  3. While the Peppers are roasting – heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides.
  4. NOTE: If you made your own taco seasoning, you’ll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
  5. Add diced onion – continuing to cook until softened.
  6. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa.
  7. Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
  8. Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
  9. Return to the oven for 15 minutes until the cheese has melted.
  10. Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
  11. Enjoy!

 

 

 

 

BUZZFEED FOR VEGGIE INGREDIENTS 

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