Mexican Stuffed Peppers

This is my favorite recipe and a twist on traditional stuffed peppers!

Ingredients:

8 green peppers

2 tablespoons coconut or grape seed oil, divided

1 onion, chopped

1 package of crumbled Tofurky Vegan Italian Sausage

4 cloves of minced garlic

2 cups salsa, divided

1 cup fresh or canned black beans

1 cup fresh or frozen corn

1 chili seasoning packet or homemade chili seasoning

1/2 cup whole grain rice, orzo, or mini pasta shells

1/2 cup water

1/2 cup cornmeal

Toppings: Remaining salsa, one bunch chopped green onions, vegan sour cream, vegan cheese

Directions:

Preheat oven to 375 degrees Fahrenheit

Grease 13 by 9 inch baking dish with one tablespoon coconut oil

Cut tops off peppers and discard. Remove seeds and place peppers in baking dish

In a nonstick skillet, cook onion and Tofurky Italian Sausage until browned. Stir in garlic, brown rice, one cup salsa, beans, corn, seasoning packet, rice, water, and cornmeal

Spoon mixture into peppers. Cover and bake at 375 degrees Fahrenheit for 60 minutes or until peppers are tender and heated through. Let stand 15 minutes

Top with remaining sour cream, salsa, cheese, and green onions

Uncover; sprinkle with salsa, green onions, vegan cheese (I love Daiya Cutting Board Edition), and vegan sour cream.