Servings: 6

Filling: subheading: Filling:
2 tablespoons vegetable or olive oil 2 tablespoons vegetable or olive oil
1 medium onion, finely diced 1 medium onion, finely diced
2 cloves garlic, minced 2 cloves garlic, minced
1/4 cup coarsely chopped fresh cilantro leaves, more for garnish ¼ cup coarsely chopped fresh cilantro leaves, more for garnish
1 medium red bell pepper, finely diced 1 medium red bell pepper, finely diced
1 teaspoon ground cumin 1 teaspoon ground cumin
2 to 3 teaspoons Salsa Lizano, or Worcestershire sauce 2 to 3 teaspoons Salsa Lizano, or Worcestershire sauce
2 cups black or dark red cooked beans, with liquid 2 cups black or dark red cooked beans, with liquid
2 cups cooked white rice 2 cups cooked white rice
1 cup TVP (Rehydrated in Beef or Veggie Broth) 1 cup TVP (Rehydrated in Beef or Veggie Broth)
Salt, to taste Salt, to taste
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
1 Cup Vegan Cheddar Cheese, Shredded 1 Cup Vegan Cheddar Cheese, Shredded
 
Peppers: subheading: Peppers:
6 bell peppers, halved lengthwise, seeds and ribs discarded 6 bell peppers, halved lengthwise, seeds and ribs discarded
4 tbsp. extra-virgin olive oil, divided 4 tbsp. extra-virgin olive oil, divided

Peppers: subheading: Peppers:
Preheat the oven to 475°F convection roast.
Line a baking sheet with parchment paper.
Place the peppers cut-side-down on the baking sheet; drizzle with oil and season with salt.
Transfer to the oven and cook until the peppers begin to blister, 15 to 20 minutes.
Remove from the oven, turn the peppers over and set aside.
Filling: subheading: Filling:
Reduce Oven to 350°F
Place the oil in a large skillet over medium heat.
Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
Add the beans and their liquid, and cook for 1 minute.
Add the TVP and mix well.
Add the rice and stir until rice is well mixed with the beans and TVP, until there are no clumps of rice.
Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
Fill each Pepper half with the Filling, then top with the Shredded Cheddar Cheese.
Bake until the cheese has melted.
Garnish with fresh cilantro before serving.
Serve hot.
Enjoy!