Stuffed peppers are a great way to branch out from the typical Mexican food of tacos, quesadillas, and enchiladas. They are simple to make and taste delicious. It is very easy to take this vegan recipe and add 1 cup of the meat of your choice to the mixture. I would suggest using red, yellow, or orange peppers instead of green peppers if you want a sweeter, more flavorful shell.
VEGAN STUFFED PEPPERS
Cut around the top stem with a sharp small knife as if you were going to make a lid for a jack-o-lantern. Lift it out, and scoop out seeds and pulp. Plunge 4 large, de-seeded peppers into boiling water. Return to boil, remove peppers, and drain. Combine 2 cups corn kernels, 1 cup cooked beans of your choice (I would suggest black or refried), and 1/2 cup tomato sauce. You can also add white or yellow rice and meat to this mixture. Stuff mixture into peppers, and sprinkle liberally with cumin. If you are not a fan of cumin and are not vegan, sprinkle the peppers with shredded cheese instead. Place peppers in a baking dish with a little water for moisture. Bake 20 minutes in a preheated 375-degree oven.