-=O=- Uwasa Waya Sgila -=O=- (_tala_nituna) wrote in vegancooking,
-=O=- Uwasa Waya Sgila -=O=-
_tala_nituna
vegancooking

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Black Bean Stuffed Bell Peppers


I just made this for the first time, veganized the original recipe, and it is INCREDIBLE!



  • 1 medium red onion, peeled and finely chopped
  • nonstick cooking oil spray
  • 1/4 tsp. each of: cayenne powder, dried oregano, ground cumin, chili powder
  • 15 oz. can of black beans, rinsed and drained, divided
  • 6 tall green bell peppers, tops removed, seeded and cored
  • 1 cup rice or soy Monterey Jack cheese, grated*
  • 1 cup tomato salsa
  • 1/2 cup Tofutti Better Than Sour Cream


  • *I couldn't find Monterey Jack and bought a soy Mexican cheese blend.

    Cook the onion in a medium skillet sprayed with nonstick cooking oil until golden. Add cayenne, oregano, cumin, and chili powder.

    Mash half the black beans with the cooked onion in a medium micing bowl. Stir in remaining beans. Place the bells in a crockpot/slow cooker, and spoon the black bean mixture into the bells. Sprinkle the cheese over the bells. Pour the salsa over the cheese. Cover; cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

    Serve each with a dallop of Tofutti.

    YIELD: 6
    PREP TIME: 15 minutes
    COOK TIME: low=6 to 8 hours, high=3 to 4 hours.
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