A heart healthy recipe for stuffed peppers filled with our Soyrizo, vegetables and cheese for a Mexican flavor influence.
INGREDIENTS
1 pkg El Burrito Soyrizo or SoyYum Chorizo
4 bell peppers
1 cup cooked rice
1/4 onion, chopped
2 cloves garlic, minced
1 small tomato, chopped
3 Tbsp. chopped parsley
1/2 cup vegan cheese
DIRECTIONS
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cut the tops off the peppers, & remove the seeds.
Cook peppers in boiling water for 5 minutes; drain.
Season inside each pepper, & set aside.
In a large skillet sauté onion over medium until tender.
Add garlic & continue to sauté until fragrant.
Add the tomatoes and Soyrizo and cook until browned.
Add parsley and cooked rice, and stir to combine. Remove from heat.
Stuff each pepper with the Soyrizo and rice mixture, top with vegan cheese and place peppers in baking dish open side up.
Bake for 25-35 minutes, until heated through & vegan cheese is melted. Garnish with chopped parsley.
WHAT YOU NEED
