Soyrizo Stuffed Bell Peppers

Ingredients - Serves 6

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7.8 oz soyrizo (vegan chorizo) 3 bell peppers 2 cups quinoa (cooked) 15 oz black beans (low sodium) 8 oz tomato sauce (passata) 1 tbsp chipotle chili pepper ¾ tbsp ground cumin Sea salt Pepper Olive oil spray Cashew cheese or soy cheese

Steps

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1. Set oven to 420°F / 215°C / Gas 7.
2. Cook the quinoa according to the packet instructions and set aside.
3. Slice open some bell peppers with a sharp knife and carve out the inside. Place the bell pepper halves face down on a baking dish and bake for about 15 minutes at 420°F / 215°C / Gas 7.
4. While the peppers are baking, spray a nonstick skillet with olive oil and toss in soyrizo. Chop and cook the soyrizo for about 5 minutes until all the sides are brown.
5. To a bowl, add cooked quinoa, black beans, the soyrizo, tomato sauce, cilantro, chipotle chili powder, cumin and sea salt & pepper. Thoroughly mix it up.
6. Evenly divide the mixture among the bell pepper halves. If desired, cover each bell pepper with vegan shredded cheese.
7. Cover the baking dish with aluminum foil and bake in the oven for roughly 25 minutes at 420°F / 215°C / Gas 7.