Vegan Mexican Stuffed Peppers

Happy tenth day of goodness! This Mexican-inspired recipe is a guaranteed hit since it's basically a burrito packed into a bell pepper... It is super easy to prepare but gives the impression that you've been slaving away in the kitchen all day making it, which is always a plus when bringing a dish to a holiday party. The Culinary Cousins hosted a wonderful dinner last night with our families, which we will share more about later, and this dish was (seemingly) enjoyed by all... assuming that they weren't just lying to make us to feel better about ourselves and our cooking abilities. We hope you and your loved ones enjoy this as much as we did! Let's get cookin'!

1 cup uncooked rice

Vegetable broth, optional

1 tbsp vegan butter, optional

1 can black beans

1 can corn

1 can diced tomatoes

1.5 tsp chili powder

1.5 tsp cumin

1.5 tsp paprika

6 bell peppers

Instructions:

Preheat oven to 375F.

Cut the tops off of the bell peppers and gut them. Line them up on a baking tray and set aside.

Cook the rice according to their package instructions. Instead of water, we used vegetable broth and added some butter, but if you want to cook it as usual that will work just as well!

Once the rice is cooked, add it to a bowl with the drained beans, corn, and tomatoes and mix in all the spices. Add more to taste if necessary.

Stuff the rice mixture into the peppers and bake for 25-30 minutes until the peppers soften and the inside is hot.

Serve warm with guacamole if you're a guac person, or eat it as is if you're not interested in adding some green to your meal.