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Vegetarian Enchilada Stuffed Peppers

Kristen Stevens | The Endless Meal
  • 85 minutes
  • Serves 4

INGREDIENTS

6

Bell peppers

1 15 ounce can

Black beans

1

Carrot, large

1 cup

Corn, frozen

3

Garlic cloves

1

Onion, medium

1 14 ounce can

Tomatoes

1/2 cup

Brown rice

1 tbsp

Chili powder

1

Sea salt

2 tbsp

Grapeseed oil

1 tbsp

Olive oil