Vegan Stuffed Peppers

Difficulty: Easy

Serves: 1

Time: 30 Minutes

Ingredients:

2 tbsp olive oil

1/3 cup white mushrooms

1/2 small potato

1/2 cob of corn

1/4 jalapeño

1 clove garlic

Pinch of salt

1/4 teaspoon Mexican seasoning

1 Bell pepper (any color)

1/4 cup canned black beans

Fresh cilantro for garnish

Directions:

Step 1: In a medium sized pan/skillet, heat the olive oil over medium. While the pan is heating, prep the vegetables. On a large cutting board, coarsely chop the mushrooms and potato. Remove the kernels from 1/2 a cob of corn. Finely chop the jalapeño and garlic.

Step 2: Add all of the vegetables into the pan. Sprinkle with a pinch of salt and 1/4 teaspoon of Mexican seasoning.

Step 3: Cook until the potatoes are tender and browned - approximately 10 minutes - stirring every 2 minutes. Preheat oven to 350 degrees.

Step 4: Cut your bell pepper down the middle, stem-down. Using a spoon, scoop out any seeds and membranes.

Step 5: Fill the peppers 1/2 way with black beans. Divide the vegetable mixture between the peppers to fill them. Place peppers in a dish and bake for 5-10 minutes.

Step 6: Top peppers with torn/chopped cilantro pieces. Enjoy!

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