Vegan Stuffed Bell Peppers

Ingredients

• 4 large Bell Peppers
• 2 cups Cooked Rice
• 1 can Black Beans
• 1 cup Corn
• 1/2 medium Onion
• 1 cup Tomato Sauce
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 2 cloves Garlic
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the 4 large Bell Peppers in half lengthwise. Use a spoon to carefully remove all the seeds from the inside of each pepper half.
3. 3Peel and finely chop the 1/2 medium Onion. Peel and mince the 2 cloves Garlic.
4. 4Heat the 2 tablespoons of Olive Oil in a 30.48 cm skillet over medium heat (about 148.9°C / 150°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and see-through. Add the minced garlic and cook for 1 more minute until it smells fragrant, being careful not to let it burn.
5. 5In a large bowl, combine the 2 cups Cooked Rice, the contents of the 1 can Black Beans (drained and rinsed if desired), the 1 cup Corn, the cooked onion and garlic mixture, the 1 cup Tomato Sauce, the 1 tablespoon Chili Powder, and the 1 teaspoon Cumin. Stir everything together until it is well mixed.
6. 6Carefully spoon the rice mixture into each of the 4 bell pepper halves, filling them generously.
7. 7Arrange the stuffed bell peppers in a baking dish. Pour about 1.27 cm of water into the bottom of the baking dish around the peppers. This will help them steam as they bake.
8. 8Bake for 35-40 minutes. The bell peppers are ready when they are tender when poked with a fork and the filling is heated through.
9. 9Carefully remove the baking dish from the oven. Serve the Vegan Stuffed Bell Peppers hot.

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