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Receta Mexican Stuffed Peppers: Gluten-Free and Zesty!

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Mexican Stuffed Peppers: Gluten-Free and Zesty!
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Ingredientes

  • 6 bell peppers, any color
  • 1 – 15.5 oz. can kidney beans, juice included
  • 1 large carrot, grated
  • 1 medium onion, finely chopped
  • 1/4 c. flax seeds
  • 1/4 c. millet
  • 1/2 c. nutritional yeast (buy it in bulk)
  • 1 T. crushed oregano
  • 1 t. chipotle chili powder
  • 1/2 t. cumin
  • 1/4 t. ground black pepper
  • 1 T. minced fresh garlic
  • 1 - 7 oz. can diced green chiles (or use fresh)
  • 1 – 6 oz. can tomato paste
  • 8 oz. vegan "cheddar" shreds (I use Daiya Deliciously Dairy Free)
  • About 2 c. quick oats
  • About 1 c. salsa
  • Vegan sour cream to garnish (optional) (I use Tofutti Better Than Sour Cream)

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