Mexican Bean and Polenta Stuffed Peppers

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Ingredients (use vegan versions):


  • 4 bell peppers (red or yellow are best)
  • polenta mix
  • can of black beans (or other kind if desired)
  • salsa
  • 1 tomato
  • 1/2 onion
  • 2 cloves garlic
  • can of corn
  • hot peppers (if desired)
  • vegan cheddar cheese
  • salt to taste
  • pepper to taste
  • chili powder to taste

Directions:


Heat oven to 400 degrees.
Follow instructions on polenta mix. If necessary,
bake for a while, but make sure the mix is still
liquidy.


Chop onion and garlic and saute till brown.
Mix onion, garlic, corn, beans, hot peppers,
vegan cheddar cheese and chopped tomato into polenta
mix (plus whatever leftover veggies you have if
you want). Add salt, pepper and chili powder to
taste.


Cut tops off of peppers, leaving stem intact.
Remove seed core from peppers. Fill with polenta
mix. Bake until peppers are soft and polenta is
completely cooked.


Serve with vegan sour cream and/or guacamole.


Serves: 4


Preparation time: approx. 30 min

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