INGREDIENTS
2 medium size red/yellow/orange bell peppers
FILLING:
1 cup cooked tricolor quinoa
1 cup cooked black beans
1 cup sweet potato cubed and steamed
½ tsp smoked paprika
¼ tsp chipotle powder
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
½ tso oregano
½ tsp salt
TOPPING:
2 cups simple tomato sauce (see reels)
1 avocado mashed
½ cup vegan cheese sauce (see reels)
Optional:
Red pepper flakes to taste
INSTRUCTIONS
Cut peppers in half and remove the stem and seeds.
In a mixing bowl, combine all the filling ingredients and mix.
Coat the bottom of the casserole dish with half of the tomato sauce.
Fill pepper halves with filling. Add to the casserole dish and pour equal amounts of sauce over top of each pepper.
Cover and bake 350F for 20 minutes, uncover and bake for an additional 15-20 mins or until peppers are soft.
Remove from the oven and top with mashed avocado and cheese sauce. Optionally add red pepper flakes to taste. Enjoy!
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