Vegan Stuffed Peppers

I have never made, nor had, stuffed peppers before.

So I decided to change that.

I'd say the result was pretty great! Plus they're quick and easy! And they managed to fill my husband, the boy who is never full...they're pretty great!

The best part was they only required me being in the kitchen for a few minutes total, the rest of the time I was free to work on homework or....no, let's face it, I only have homework to do. However, you could use the time to clean, spend time with your kidlets, or whatever you need to do!

The peppers are gut free! I would have had 6, except one of the peppers was starting to mold on the inside! Disgusting I know!

Then you scoop in the guts you made. I ended up with extra fillings since I was a pepper short. But it tastes delish on chips, so we put it to good use!

Put it in the oven for 25-30 minutes and you get this tasty goodness!

 I thought the hubby didn't want cheese, which meant I didn't pick up any at the store. He thought we still had some, but I used it all for a Lazy Man's Lasagna (which will be on the blog in a day or so), so we went vegan for the night.

Stuffed Peppers

6 medium-large peppers (whatever colors you prefer)
1 cup dried rice*
cilantro
olive oil
small - medium onion diced.
couple cloves garlic minced
1 1/2 cup frozen or fresh corn off the cob
1 can black beans
1 can enchilada sauce (or the equivalent homemade enchilada sauce)
cumin
chili powder
(any other spices you might like, I threw in paprika, salt and pepper)
dash of hot sauce (I was out of normal hot sauce, so I used Sriracha which gave it a nice smokey flavor)
cheese (optional - any kind of monterey-jack, mexican blend, mozzarella, etc would be great!)
meat (you could throw in some seasoned and cooked steak or chicken, if you choose)

Cook rice according to the package instructions, I add some chopped cilantro to the water when I add rice. I also use oil instead of butter to keep it vegan.
Once rice is done cooking, add about a tablespoon olive oil to frying pan on medium heat, add onion and garlic and spices and saute until cooked. (I just dump spices in, I'm really sorry if you can't cook that way, I've always been like that and so far no mistakes. You can always start small and add more to the mixture if it's not the desired taste you want. I'd say I used about 1-2 teaspoons of cumin, chili powder, and paprika.) 
Mix the rice, enchilada sauce, garlic & onion mixture, beans (I drained and rinsed mine, but not necessary), and corn in one of the pans. Check the taste, add whatever seasonings or sauce you need to make it taste great!
Cut the peppers about an inch from the stem and clean out the guts. If the peppers cannot stand without toppling over, cut off as little from the bottom as you can to get them to stand straight. You don't want any holes down there!
Spoon the rice mixture into the peppers. Stand the peppers in a pan (no cheese yet) and bake at 375 degrees for 25-30 minutes or until the peppers are tender. Then sprinkle with cheese (if you're going to) and bake for another 5 minutes or until cheese melts. If you're not adding cheese, you're done after the peppers are tender!

It's as simple as that! We ate some Tostitos Hint of Lime chips with ours and it was perfect. I missed the lime in there. So if I wasn't going to eat lime chips, I probably would have squirted some lime on there.

You could always serve them with guacamole or whatever else you can think of. This was basically what was in my kitchen, but there are many ways to make these.

Happy Hump Day! The weekend is almost here!