If you love stuffed peppers and Mexican food this recipe is for you. These Mexican stuffed peppers are filled with seasoned rice, black beans, tomatoes, cilantro and spices and topped with a vegan chili spiced queso and pico!!
With the Super Bowl approaching and the dreadful Covid-19 pandemic I wanted to make a dish that would make having a small game night dinner feel like a your at a festive Super Bowl party. These Mexican style stuffed peppers totally hit the spot. The great thing is this recipe is super simple and easy to make.
Made with kitchen staples
Its amazing how super simple ingredients can be so full of flavor. These are staple ingredients in my kitchen so I will definitely be making these babies quite often. You can subscribe to my blog and Download My Staple Grocery Shopping List
This is the rice before filling the peppers with it. My favorite rice is Basmati so that's what I used and it was so good. My son actually stole a bowl of it for himself and he loved it.
You need to add a nice portion to each pepper then cover it with foil and place it in the oven for about 15-20 minutes.
This is my favorite brand of Plant Based cheese. It is the Whole Foods brand and it's delicious!. You can check out My Favorite Dairy Alternatives to see more of my faves
This is the final product.
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