You guys.
Yum.
These have a little kick and are so hearty and satisfying. They aren't too complicated and they reheat great for lunch the next day.
Plus, chorizo. Do I really need to say anything else?
And also just please promise me you'll pair with some chips and guac. It's important, ok? Just do it.
Enjoy!
Recipea:
Makes 5-6 stuffed peppers
1 clove of garlic, minced
1/4 cup of white onion, chopped
2 tablespoons olive oil
2 vegan chorizo sausages, crumbled
1 cup fresh corn kernels
2 1/2 tablespoons taco seasoning
2 cups cooked brown rice
1 1/2 cups black beans
1/2 cup salsa
1/2 cup fresh coriander leaves, chopped
5-6 bell peppers
Preaheat oven to 160 degrees celsius.
Saute garlic, onion, and 1 tablespoon of the oil in a medium pan over medium heat until tender.
Add ground chorizo until crispy and browned.
Then add corn, rice, taco seasoning, salsa, and beans until warmed through. Then add 1/4 cup of the coriander and combine.
Cut the stem top off of the pepper and scoop out the inside and seeds. Rub the outsides of each pepper with a small amount of oil. Spoon in the rice and bean mixture into each pepper (try to pack in as much as possible), and place in a greased baking dish.
Bake for 35 minutes, or until outside begins to blister and peppers are soft.
Sprinkle with the remainder of the coriander and serve with guac, lime, and tortilla chips.
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