Vegan Stuffed Peppers (Mexican-Style, Oil-Free)

krocksinthekitchen.com

Judy Langemo Roth

8 bell peppers (tops removed and reserved for filling)

Filling

- Tops from the 8 bell peppers, finely diced

2 medium red onions (approx. 2 cups), finely diced

16oz white mushrooms, finely diced

1 to 2 jalapeño peppers (with seeds removed), finely diced

2 x 1 oz packets of salt-free taco seasoning*

1 x 6oz can of no-salt added tomato paste

2 tsp Better Than Bouillon Organic Reduced Sodium Seasoned Vegetable Base* (OPTIONAL)

2 x 12oz bags frozen riced cauliflower

2 x 15oz cans no-salt added black beans, drained & rinsed

1 cup frozen corn

3 cups cooked brown rice (made from 1 cup uncooked)

2 Tbsp lime juice

2 tsp garlic powder

4 tsp chili powder*

¼ tsp cayenne pepper, crushed red pepper flakes OR chipotle smoked red jalapeños* (OPTIONAL)

1 to 2 tsp salt (OPTIONAL)

Tomato Sauce

1 x 15oz can no-salt added tomato sauce

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

½ tsp salt (OPTIONAL)

Directions at krocksinthekitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer