Sunday, January 10, 2016
Taco Stuffed Peppers
6 bell peppers, tops cut off & seeded
1 cup cooked rice
oil for frying
1 cup chopped onion
16 oz. soy crumbles
5 tsp taco seasoning
1 cup corn kernels
1 can (15 oz) black bans, drained & rinsed
1 jar (16 oz) salsa
1 1/2 cups shredded cheese
taco shells for extra filling (optional)
optional toppings: sour cream, chopped green onion, guacamole
1. Preheat oven to 350. If needed, cook rice.
2. Place peppers in baking dish; bake 20 minutes & remove from oven.
3. Meanwhile, heat oil in large skillet; saute onion. Add soy crumbles & cook until unthawed. Add 1/2 cup water & taco seasoning; stir & cook a few minutes.
4. Stir in rice, corn, beans, salsa, & 1 cup cheese. Divide filling among cooked peppers (reserve any extra filling and serve with taco shells). Top with remaining cheese & bake 15 minutes.