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

4–6 hours.

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