Taco Stuffed Peppers

• • 1 tablespoon avocado oil
• • 1 small white onion (diced)
• • 8 cloves garlic (minced)
• • 12 ounces vegan ground
• • 1 (1-ounce packet vegan-friendly taco seasoning)
• • 1 (15-ounce can diced fire roasted tomatoes, drained)
• • 1 cup fire roasted corn
• • 1 cup black beans
• • 1 cup cooked brown rice
• • 1 ½ cups vegan shredded cheese blend (divided)
• • ¾ cup fresh chopped cilantro (divided)
• • 3 large bell peppers (cut in half lengthwise, deseeded, and deveined)

Garnishes

• • Vegan sour cream
• • Shredded lettuce
• • Red onion
• • Hot sauce of choice

1. 1

   To prepare the filling, heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground and season with the oregano, basil, salt, pepper, and pepper flakes. Using the back of a wooden spoon or spatula, break the ground into bite size pieces and cook, stirring often, until heated through 4 to 5 minutes. Add the onion and garlic and continue to cook another 2 to 3 minutes.

2. 2

   Reduce the heat to medium-low and add the remaining ingredients, up to the bell peppers. Give it a good stir to ensure everything is well combined. Continue to cook, stirring often, until most of the cheese melts through, 2 to 3 more minutes. Taste and adjust seasonings if necessary. Remove from the heat and set aside.

3. 3

   Preheat oven to 400°F.

4. 4

   Meanwhile, prepare the bell peppers. Cut each pepper in half lengthwise and scoop out the seeds and white membranes. Spoon the filling into each of the halved peppers and place them in a large baking dish. Cover tightly with foil and bake for 30 minutes.

5. 5

   Garnish with vegan sour cream, shredded lettuce, red onion, your favorite hot sauce, and enjoy!