Once the weather turns cold and chilled, it becomes comfort food season for us, you too? Nothing says comfort to me like coming home, in from the cold, to aromatic spices and digging right into something hot.
As always, in our families test kitchen for all things meat free and plant based, we tried our hands at recreating traditional stuffed peppers with a vegan option. It was a harder recipe to convert from a meat lovers dream come true to something a vegetarian based diet could love, but in the end, this recipe hits the spot.
Introducing Mexican vegetarian black bean stuffed peppers!
HERE IS WHAT YOU WILL NEED FOR THIS RECIPE:
1 cup of corn (fresh, frozen or canned. Just make sure it is well drained and thawed)
1 spanish onion
1 tablespoon of garlic infused oil
1 can of drained black beans
5 whole peppers of your choosing
3 cups of cooked rice
2 cups of kale (chopped)
4 slices of vegan cheese (optional)
3 whole medium sized tomatoes (chopped)
1/2 cup of salsa
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
1/4 teaspoon of garlic powder
1 tablespoon of salt (to taste)
1 green onion stalk (chopped) for garnishing
Crockpot/ baking pan (optional)
In a large skillet, sautè your spanish onion in garlic infused oil until brown, add in your corn, and all of your spices and mix well.
Stir often until your spices are well distributed.
Meanwhile, prepare your peppers to be stuffed by cutting off the top of your pepper and set aside. Take the tops of your peppers and dispose of the seeds and the stem. Cut around the stem of your pepper and chop finely, add the diced pieces of pepper to your skillet.
Add your cooked rice, salsa and drained black beans to your skillet and mix up. You do not need to ensure your pepper pieces are cooked through, this step will be accomplished while they are baking. For now, just ensure everything in your skillet is well mixed.
Place your peppers upright in the middle of a slow cooker, and surround with chopped kale and tomatoes, sprinkle with salt (optional).
(If you don’t own a slow cooker, add the ingredients in the same manner into a baking pan and set your oven for 350F for 35 minutes or until cooked to your liking.)
Spoon your rice and black bean filling into your empty peppers and top with vegan cheese.
If using a slow cooker for this meal, set at high for two hours (or until cooked to your liking) and cover securely.
This meal takes approximately 20 minutes to prep and is worth every minute of effort! If you are using your slow cooker, use your free time wisely to hang outside in the cold temperatures while it cooks for you! You will come indoors to the delicious aroma of hot and hearty Mexican inspired home cooking.
This meal is best accompanied by a cold drink, festive flowers and good company. All the elements that give comfort food the feelings they are known for!
Top with chopped green onion, fresh cilantro or yummy guacamole, or all of the above! You can’t go wrong! Grab a fork, your appetite and dig in! Vegan food has never tasted so wholesome and satisfying.
Have you ever tried vegetarian stuffed peppers? Maybe this is interesting to you for a meatless Monday meal? You will love how easy this is to make! Save this recipe today and make tomorrow! As always, send us an email if you try it out or message me on Instagram to let me know what you think!