Vegetarian Stuffed Peppers

cookieandkate.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

subheading: Roasted peppers:

4 large red bell peppers, halved from stem to base, seeds and membranes removed

1 tablespoon extra virgin olive oil, as needed

Fine salt and freshly ground black pepper, for sprinkling

subheading: Filling and topping:

½ cup long-grain brown rice (or 1 ½ cups cooked rice)

2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

½ teaspoon fine salt, to taste

1 pint (2 cups) cherry tomatoes, halved or quartered if large

½ cup chopped fresh cilantro, plus more for garnish

4 cloves garlic, pressed or minced

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1 can (1 ½ cups) pinto beans, rinsed and drained

Freshly ground black pepper, to taste

1 tablespoon lime juice

4 ounces (about 1 cup) grated part-skim mozzarella or cheddar

Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream

Directions at cookieandkate.com

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