Mexican stuffed peppers

Ingredients for 3 servings:

• 5 bell pepper(s), red
• 360 g minced meat substitute, vegan
• 250 g salsa seasoning sauce
• 250 g rice (express rice for the microwave)
• 150 g cheese substitute, vegan, grated
• 1 can tomatoes, chopped, approx. 400 g
• 1 can of black beans, approx. 400 g
• 1 can of corn, approx. 150 g
• 3 garlic cloves
• 1 onion(s)
• 1 tsp seasoning mix for tacos, see tip
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a vegan alternative to the classic

Halve and hollow out the bell peppers. Finely dice the onion and garlic cloves. Drain the chopped tomatoes in a colander and let them drain. Then transfer them to a small bowl. Add the black beans and corn to the colander and rinse with clean water. Transfer both to a large bowl. Preheat the oven to 180°C. Heat a little vegetable oil in a large pan and sauté the onions until translucent. Then add the garlic and sauté briefly. Add the ground beef and cook for 5 minutes. Stir in the taco seasoning mix and the drained tomatoes and season with salt and pepper. Transfer the contents of the pan to the large bowl. Heat the instant rice for 1 minute in the microwave and add it to the large bowl along with half of the rice cheese and mix everything together well. Fill the bell pepper halves with the mixture, pressing the mixture firmly into the pepper halves. Each pepper should end up with a small mound of flour. Then spread the remaining grated cheese on the pepper halves and bake the peppers in the oven for 30 minutes. Serve with vegan sour cream, guacamole, or mojo verde. Tip: You can find my recipe for the taco seasoning mix here: https://www.chefkoch.de/rezepte/3637691547401325/Taco-Gewuerzmischung-fuer-Sojahack.html. You can also use 1 teaspoon of smoked paprika powder instead.