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Mexican Stuffed Peppers

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Course Main Course

Ingredients
  

  • 1/2 cup rice
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium onion chopped
  • 1 tbsp tomato paste
  • 3 garlic cloves minced
  • 4 oz Ozo Mexican Seasoned Plant-Based Grounds
  • 1 14.5oz can diced tomatoes
  • 1 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 6 bell peppers tops, and cores removed
  • 1 cup shredded vegan cheese
  • Freshly chopped parsley for garnish

Instructions
 

  • Preheat the oven to 400 degrees
  • Prepare rice according to package
  • In a large skillet over medium heat, heat oil. Add in onion and cook until soft. Stir in tomato paste and garlic and cook for 1 minute more.
  • Next add Ozo Mexican Seasoned Plant-Based Grounds and cook, breaking up grounds with a wooden spoon.
  • Stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly
  • Place peppers cut side up in a 9″-x-13″ baking dish and drizzle with oil. Spoon mixture into each pepper and top with vegan shredded cheese.
  • Cover the baking dish with foil and bake until the peppers are tender about 35 minutes. Uncover and bake until the cheese is melted, 10 minutes more.
  • Garnish with parsley before serving.