Illustration depicting a plethora of fresh cooking ingredients

Vegan-Stuffed Jack-O-Lantern Bell Peppers

Prep time: 5 mins |Cook time: 30 mins |Total time: 35 mins |Serves: 7 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Vegan-Stuffed Jack-O-Lantern Bell Peppers

Prep time: 5 mins |Cook time: 30 mins |Total time: 35 mins |Serves: 7 |

Vegan-Stuffed Jack-O-Lantern Bell Peppers

INGREDIENTS

  • 1 15oz can of black beans, drained
  • 1 15oz can of yellow corn, drained
  • 1 4 oz can of sliced black olives, drained
  • 1 4o can of diced green chilies
  • ½ jar of Cook’s Pantry Green Enchilada Sauce
  • 7 orange bell peppers
  • 2 cups of Daiya shredded pepper jack cheese *or any vegan cheese of your choice
  • cilantro for garnish
  • 3 cups of homemade spanish rice, or one box of store bought spanish rice.

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Cook your rice according to directions on the box.
  3. Place beans, corn, olives and chilies in a large pot. Add ½ jar of enchilada sauce and cook on med low while your rice cooks and you prepare your bell peppers. Stir occasionally.
  4. Take a small paring knife and cut a jack-o-lantern face into each bell pepper. Make sure not to cut the mouths too wide or the stuffing will fall out.
  5. Once your rice is done and your pot of ingredients have had time to stew, begin stuffing your peppers. Start with a spoonful of rice, then ean filling, then cheese and repeat.
  6. Once each pepper is stuffed, place them on a baking sheet, with their tops and bake for 15 20 min. Careful when moving the baking sheet, the peppers can slide around.
  7. Remove from the over and garnish the top with cilantro.

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