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Soyrizo Stuffed Peppers

Stuffed peppers are a simple way to make a side dish a main entrée. People usually assume that all I can eat are side dishes because the main entrée is meat. If you are Vegan you know this is far from true, but I digress. Rice, quinoa and other grains tend to be seen as side dishes, the starchy component to accompany a meal. Vegans and Vegetarians use this starch as their main dish, stuff it into a pepper and you’ll fool any meat eater that it’s an entrée.

I went for a Mexican style stuffed pepper; no not a Chile Relleno, but a Soyrizo stuffed pepper – that is Vegan Chorizo if you didn’ t know. I was inspired by my taco night leftovers, combining together all of the items that we had created for taco night and packing it on into a pepper. Be sure to cook your peppers in boiling water slightly before stuffing, they don’t cook through in the oven.

Raw PeppersSoyrizo Stuffed Peppers
6 bell peppers
1 tablespoon olive oil
1/2 white onion, chopped
2 roma tomatoes, chopped
1 (4 ounce) can of diced green chilies (do not drain)
1 package of Soyrizo
1 teaspoon red pepper flakes
1 cup of white rice, cooked
1 cup shredded vegan cheese (optional)
1 bunch of cilanto, chopped

Heat oven to 350°F

  1. Chop off tops of peppers (reserving tops) and remove seeds and membrane from inside. Ensure each pepper can stand up on it’s own, if not shave off some of the bottom with a knife until even.
  2. Boil a large pot of water and cook peppers for 5 minutes (tops and bottoms). Allow peppers to strain on a wire rack.
  3. In a medium sauce pan heat olive oil and add onions, tomatoes and chilies. Allow to cook for 5 minutes until the onion begins to soften.
  4. Add Soyrizo and red pepper flakes, stir to combine and heat for 2 minutes.
  5. Add rice and stir to thoroughly coat rice with Soyrizo mixture.
  6. Turn off heat and stir in cheese and cilantro (reserving small amount for garnish).
  7. Using a paper towel grease a sheet pan with oil and place pepper tops on pan, set aside.
  8. Using a paper towel grease a baking dish with oil and place peppers in the dish. Cook for 20-30 minutes. Add sheet pan of pepper tops to oven and cook for an additional 5 minutes until the tops start to brown on the bottom.

Serve with additional chopped cilantro.

Soyrizo Stuffed Pepper Soyrizo Stuffed Peppers
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