Stuffed Bell Peppers | Lunch
The cuisine of Mexico inspired this version of stuffed bell peppers,
but you can prepare the versatile peppers with an Italian twist instead.
1 cup crumbled soy chorizo
1 cup diced Roma tomatoes
1/4 teaspoon garlic powder 1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup diced red onion 3 cups plain dry bread crumbs
4 green bell peppers
1/2 cup shredded vegan Cheddar cheese
1. Combine all of the ingredients
except the bell peppers and vegan cheese in a medium bowl and stir
until well combined.
2. To prepare the bell peppers, cut the tops off of each and scoop out the
pulp and seeds. Stuff each pepper with 1/4 of the bread crumb mixture.
3. Arrange the bell peppers so they are standing upright in a 4-quart slow
cooker. Sprinkle with the vegan cheese, cover, and cook on low heat for