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Vegan stuffed bell peppers make a delicious quick and easy meal. I like to make these to bring over to friends houses for holiday dinners because they are unique and easy to transport. They also make a tasty dish for entertaining on thanksgiving! They hold together well after cooking and can be made in so many different ways.
1 Cup Riced Cauliflower
1 Can (15 oz) Corn
1 Can (15 oz) Black Beans
4-6 Bell Peppers
2 TBS Minced Garlic
1/4 Cup Cilantro
1 Cup Salsa
1 Sliced Avocado
Salt to taste
Preheat oven to 375 degrees Fahrenheit.
Make your rice cauliflower. Place cauliflower florets in a food processor and pulse until cauliflower resembles rice.
Drain and rinse your black beans and corn.
Wash, dry, and cut your bell peppers in halves (removing the seeds and stem).
Combine cooked quinoa, MorningStar Farms® Chorizo Crumbles, black beans, corn, garlic, salsa, and salt (to taste) in a mixing bowl and stir together.
Scoop mixture into each bell pepper, filling to the top.
Cover stuffed bell peppers with tinfoil and bake in over for 35-45 minutes.
Remove tinfoil and bake for another 10 minutes.
Top with cilantro and avocado. ENJOY
If you have any left overs you can freeze them for later.
If you love these as much as I do and want to make them often then here are a few additional ingredients that mix well with this recipe that you can use to change it up:
If you liked this recipe comment below!