apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 Cups Long Grain Brown Rice (pre-cooked)
- 2 Cups Black Beans (pre-cooked or canned)
- 1 Yellow onion
- 1/2 onion
- 1-2 Cloves garlic
- 4-5 Red and/or Yellow peppers
- Ancho Chile Powder
- Black Pepper
- Nutritional Yeast
Preheat oven to 375 degrees Fahrenheit. Rinse assorted peppers. For those that are short and wide, cut out the stem as you would a pumpkin on Halloween and remove the seeds. Peppers that are longer and “leaner” can either be de-seeded and cut in half length-wise to create a boat like shape OR cut in the middle and cooked with the stem as a plug for the top half.
Chop onion, garlic, and cilantro and mix together in a bowl with rice, beans and spices. Season lightly to start as you can always add but it is difficult to take away. Once mixture has the right flavoring, stuff peppers with about 1/2 to 1 cup depending on their size.
Align in a deep glass baking pan and cover with aluminum foil. Bake at 375 for about 20-25 minutes. The peppers should be soft but not overcooked.