Taco Stuffed Bell Peppers
Servings: 4 Servings
Ingredients
- 4 large bell peppers We like to use the sweet yellow and orange, reds are the sweetest
- 2 cup soy crumbles
- 1 small onion, diced
- 1 can diced tomatoes
- 1 package taco seasoning
- ½ cup corn
- 1 cup vegan shredded cheese
- 1 can black beans
Instructions
- Preheat oven to 375 degrees.
- Wash bell peppers. Cut tops of peppers off, scoop out seeds with spoon. If needed cut of enough of the bottom of the peppers so they stand.
- Place in a oiled baking dish and set aside.
- In large pan add little oil and dump all your ingredients (minus peppers) crumbles, beans, taco seasoning, corn and diced tomato. Saute over medium-low heat and cook for about 8 minutes.
- Divide mixture into the pepper.
- Bake uncovered for 10 minutes.
- Top with your cheese and cook until cheese is melted.