Mexican Stuffed Peppers


Ingredients (use vegan versions):

  • 2 large green bell peppers, halved lengthwise and seeded
  • 2 8 oz cans tomato sauce
  • 1 cup white rice
  • 1/2 cup chopped onion
  • 1 cup grated cheddar-style soy cheese
  • 1/2 teaspoon cumin
  • black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon new mexico chili powder
  • 1 tablespoon olive oil
  • vegan red wine vinegar (optional)
  • water


Begin by placing bell peppers into a pot of water, just
enough to cover them. Boil peppers just until the skin
color begins to change to a paler green and they become
very slightly tender (about 2-3 minutes). Immediately
remove from heat and place peppers in cold water to halt
the cooking process.

Meanwhile, sauté onions and rice in olive oil until rice
turns white and onions become transparent. Mix one
can of tomato sauce with one can of water and add the
cumin, pepper to taste, garlic powder, and chili powder.
Add mixture to the rice and onions, stir, cover, reduce
heat and simmer for approximately 15-20 minutes or
until rice is done.

Mix one can tomato sauce with about half a can of water
and add to the bottom of a shallow baking dish. (Mix in
some vegan red wine vinegar for added flavor if desired).

When rice is done, add half of the cheese and mix. Stuff
bell pepper halves with the rice mixture and place in the
baking dish. Bake at 350º for about 20 minutes or until
heated through. Top with remaining cheese and bake 5
minutes more, or until cheese melts.

Serve topped with the sauce mixture from the bottom of
the baking dish.

Recipe can easily be expanded. It can be served alone as
a complete meal for 2 people or, with other side dishes
accompanying, will serve 4.

Serves: 2

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