
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
Directions
Learn how to make this recipe at The Endless Meal