Vegan southwest stuffed peppers recipe

Ingredients

• 1 pound equivalent ground beef substitute
• 1/4 cups chopped onions
• 2.5-3 tablespoons taco seasoning mix
• 1 egg
• 1 1/2 cups black beans
• 4 -6 bell peppers
• 1  14.5 ounces can diced fire roasted tomatoes
• 1 15 -16 ounces jar salsa

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Preparation

• Combine "beef", onion, salsa, seasoning mix and egg in a large bowl. Add rice and mix well.
• Cut "lids" off of peppers. Spread tomatoes on the bottom of a 13 X 9 inch baking dish.
• The liquid from the tomatoes will reduce during cooking. This also helps make the peppers softer.
• Place peppers on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Bake in preheated 375°F oven for 40-45 minutes or until peppers are soft.
  
• Top each with extra salsa. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts.
• Serve with sour cream and additional salsa.

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