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.