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Meatless Mexican Stuffed Peppers

Adapted from I Was Born to Cook
  • 30 minutes
  • Serves 6

INGREDIENTS

6

Bell peppers, medium-sized red or green

1 can

Black beans

2 tbsp

Cilantro, fresh

1 1/2 cups

Corn niblets, frozen

2 cloves

Garlic

1

Onion, medium

1 cup

Tomato puree

1

Hot sauce

2 1/2 cups

Brown rice, cooked

2 tsp

Chili powder

1

Salt and pepper

1 tbsp

Canola oil

1 tsp

Cumin, ground

1 1/2 cups

Cheddar cheese