Vegetarian Enchilada Stuffed Peppers

Serves: 6 Save

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