Vegan Mexican Stuffed Peppers

• porzioni: 4 servings
• tempo di preparazione: 15 minutes
• tempo totale: 55 minutes

Ingredienti

4 bell peppers (various colors)

1 cup cooked brown rice

1/2 cup black beans

1/2 cup frozen corn

1/2 cup salsa

1 tsp chili powder

1 tsp cumin

1/4 tsp salt

1/8 tsp pepper

1 avocado

1/4 cup unsweetened almond milk

1/4 tsp cumin

1/4 tsp chili powder

salt and pepper to taste

Istruzioni

Preheat the oven to 350 F. Prepare the rice according to the package instructions.

Combine the prepared brown rice, black beans, corn, and salsa. Mix in the spices (cumin, chili powder, salt, and pepper).

Cut the tops off of the peppers. Remove the seeds from the peppers. Use the tops of the peppers to slice and dice. Then fold the diced pepper tops into the rice mixture.

Blanch the peppers. Bring a large pot of salted water to a boil, and prepare a large bowl of water filled with ice. Place the peppers in the boiling water for 2 minutes. Remove the peppers with tongs, and place them into the ice bath for 2 minutes to stop the cooking process.

Fill the peppers with the rice mixture. Place them in a baking dish. Bake for 30 minutes covered with foil at 350 F. Remove the foil cover and bake for an additional 10 minutes at 400 F.

While the peppers are baking prepare the avocado cream. Slice the avocado in half. Remove the seed. Scoop out the flesh and add to a bowl. Add the almond milk and spices, and mash with a fork until creamy.

Serve the peppers topped with avocado cream and chopped cilantro.

Nutrizione

• Calorie: 235 kcal
• Grassi Totali: 9 g
• Grassi Saturi: 1 g
• Sodio: 419 mg
• Carboidrati Totali: 35 g
• Fibra Alimentare: 10 g
• Zuccheri Totali: 8 g
• Proteine: 7 g