Vegetarian Enchilada Stuffed Peppers

Ingredients (18)

• Stuffed Peppers:
• 1 cup brown rice
• 6 bell peppers see notes
• 1 tablespoon olive oil
• 1 medium onion minced
• 3 cloves garlic minced
• 1 large carrot diced small
• 15 ounce can black beans drained and rinsed
• 1 cup frozen corn
• 1 cup each: grated sharp cheddar and queso fresco or 2 cups of one or the other (omit for vegan)
• Optional toppings to serve: avocado, cilantro, lime, and sour cream (vegan, if needed)
• Enchilada Sauce:
• 2 tablespoons avocado oil or sub any neutral flavored oil
• 14 ounce can crushed tomatoes
• 1 tablespoon chili powder
• 1 teaspoon each: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
• Sea salt to taste
• Sub 14 ounces store-bought enchilada sauce, if you'd like