vegetarian stuffed bell peppers

Happy CINCO DE MAYO, friends!

For my original stuffed bell peppers recipe, head here. 
This is my meatless version. I made this a couple of times during Lent.

  5-6 large bell peppers - red, orange, green
1 tsp of onion powder {you may use fresh chopped onion}
1 cup of white or brown rice {I used brown rice}
14 oz can diced tomatoes 
1 can of black beans
2 Tbsp Worcestershire sauce
pinch of salt/ pinch of pepper
1 cup of shredded cheese + 1/4 cup as topping {use the Mexican cheese mix, or just monterey Jack and Cheddar}

I cut the tops of the bell peppers and took out the insides -- membranes and seeds. I placed them in the crockpot and added 1/4 c of water in the crock pot.
  Mix the black beans, onion powder, diced tomatoes, Worcestershire sauce, S+P and 1 cup of shredded cheese. Stuff the bell peppers with the mixture.
Cook on high for 4 hours!
Then I topped with more cheese before serving. Let the cheese melt.

If you make this, let me know what you think!
Did you like this meatless version vs my original posting with ground beef?

Thank you for reading! I can be found on: Facebook  Bloglovin' Twitter  Instagram  Shop My Closet


No comments:

Post a Comment

Thank you for your comments!

Related Posts Plugin for WordPress, Blogger...