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Vegan Stuffed Peppers with ''Cheese''
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| Quick and easy, these peppers are cooked in a crockpot or slow cooker (freeing you up to get other important things done)! Ingredients: | |
| 4 large | green bell peppers, (remove tops, seeds, and cores) |
| 1 15 oz can | black beans, (divided) |
| 1 cup | salsa |
| 1 large | onion, chopped |
| 1 tsp | chili powder |
| 1 tsp | cayenne pepper |
| 1 tsp | red pepper flakes |
| 1/2 tsp | dried oregano |
1 handful of your favorite shredded vegan "cheese"
1/2 cup of your favorite vegan "sour cream"
Step 1: Sautee the onion in a skillet over medium heat. Add in the chili powder, cayenne pepper, red pepper flakes,and oregano.
Step 2: Remove onion mixture from heat.
Step 3: Mash half of the black beans in a bowl, and add onion mixture. Stir in remaining half of the black beans, but do NOT mash.
Step 4: Place bell peppers into the crockpot. Spoon your black bean mixture into each pepper. Top with salsa and cheese.
Step 5: Cook on low for 5-8 hours, or on high for 2-4 hours.
Step 6: Top each pepper with sour cream and enjoy!
TIP: I often have extra black bean mixture left after stuffing the peppers, so I turn it into a dip and serve it with tortilla chips!
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