These peppers are stuffed with a savory, spicy rice and bean mixture, topped with melty cheese. If you're wild like me, you can even try to eat them without a fork!
- 4 bell peppers
- 1 cup cooked brown rice
- 1 cup black beans
- ½ cup corn
- 1 tablespoon cilantro
- 2 teaspoon cumin
- 2 teaspoon cayenne pepper
- 2 teaspoon paprika
- ¼ cup shredded vegan cheese
Preheat oven to 400Â°.
Wash and dry all produce.
Cut the tops off the bell peppers and remove core and seeds, set aside.
Mix together your rice, black beans, corn, and seasoning.
Scoop your rice and bean mixture into your peppers and sprinkle cheese on top.
Roast in the oven for approximately 15 minutes.
Garnish with cilantro and enjoy!