Ingredients
Scale
- 2 tbsp. olive oil
- 12 oz. meatless beef crumbles
- 15 oz. can black beans, rinsed and drained
- 2 c. brown rice, cooked
- 1 c. tomatoes, diced
- 1 c. onion, diced
- 2 garlic cloves, minced
- 1–1.25 oz. packet taco seasoning
- 3 large bell pepper
- Diya cheddar cheese, for sprinkling
- Frito Corn Chips for topping
- garnish: guacamole or salsa
Instructions
- Preheat oven to 350
- In a large saute pan, drizzle the olive oil and allow to warm on medium heat. Add the onions and allow to cook for 5 minutes, until the onions become transluscent.
- Add the meatless crumbles, black beans and cook for 7 minutes. Stir to make sure all ingredients are mixed well. Add the minced garlic and simmer for 3 minutes. Now add the brown rice and packet of taco seasoning and stir once more and allow to simmer for another 3-5 minutes.
- Make sure you buy peppers that can sit straight on their bottoms. Cut the tops off the peppers and scrape out the seeds and extra skin; run the pepper with olive oil; and stuff the pepper with the brown rice stuffing to your liking. Top off each bell pepper with a sprinkle of Diya cheese and place in the oven for 10 minutes. Once finished sprinkle some crushed corn chips an top off with guacamole or salsa if you would like.