Say hello to comfort food at its finest! Vegan CHi-Rizo Stuffed Red Peppers. This classic dish of stuffed bell peppers is filled with perfectly spiced plant-based pork, beans, & rice and baked to perfection.
Prep: 15 mins
Cook: 40 mins
- 1 box of CHi-Rizo
- 3 Red Bell Peppers - cut in half, seeds and ribs removed
- 1/2 cup yellow onion, diced
- 2 tsp. garlic, minced
- 1 cup cooked brown rice
- 1/2 cup canned black beans, drained and rinsed
- 1 cup canned petite diced tomatoes, with juice
- 1/4 cup fresh cilantro, finely diced
- Salt and pepper to taste
STEP 1 Preheat the oven to 375 Degrees F. Lightly spray oil onto a 9x13 baking dish. Pour a small amount of water at the bottom of the dish to barely cover the bottom. Add cut peppers to the prepared dish, cut side up.
STEP 2 Heat a large nonstick frying pan over medium-high, and add onions and CHi-Rizo. Using a spatula, break apart the CHi-Rizo and mix well with onions. Cook for 4 minutes, until onions are tender. Stir in garlic and cook for an additional 2 minutes.
STEP 3 Reduce heat to medium and stir in rice, black beans, and tomatoes and let simmer for 3-5 minutes until thickened. Making sure to stir the mixture frequently.
STEP 4 Remove from heat and begin stuffing your peppers until the mixture is evenly distributed to each pepper.
STEP 5 Heat in the oven for 30 minutes, until the peppers are tender. Remove from the oven. Top with fresh cilantro and your favorite plant-based sour cream.