Beyond Sausage Stuffed Peppers |
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1 | package | Beyond Sausage Brat Original, de-cased | ||
3 | cups | cooked quinoa | ||
1 | 4 oz | can green chilis | ||
1 | cup | corn kernels | ||
½ | cup | canned black beans, drained and rinsed | ||
½ | cup | petite diced tomatoes | ||
½ | cup | vegan shredded pepper jack cheese | ||
3 | tablespoons | fresh cilantro leaves, chopped | ||
1 | teaspoon | cumin | ||
1 | teaspoon | garlic powder | ||
½ | teaspoon | onion powder | ||
½ | teaspoon | chili powder, or more to taste | ||
kosher salt | ||||
freshly ground black pepper | ||||
6 | bell peppers, tops cut, stemmed and seeded |
Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine everything and season with salt and pepper, to taste.
In a pan, crumble the Beyond Sausage Brat Original links and cook for about 4 minutes. Note: they will continue to cook in the oven, and you don’t want them to dry out.
Spoon the filling into each bell pepper cavity. Place filled pepper in the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through about 25-30 minutes.
Serve and enjoy!