Mexican Baked Green Bell Peppers
1 bag Vegan crumbles ( I like Gardein)
Veggie broth (use just enough to heat crumbles so they don’t stick to pan)
1 cup onions finely chopped
½ cup celery finely chopped
1 can black beans drained
3/4 cup Rice (cooked)
1 ½ Tablespoons Taco powder or season to your taste
3 Green Peppers
1 large jar Salsa
1 can Rotel diced tomatoes Mild
Clean and cut green peppers in half long ways and then lay in pan
Add to frying pan vegan crumbles with a little veggie broth , celery, onions and saute.
Add rice, taco powder and black beans to frying pan and heat until beans are warm.
Fill green peppers to top and Spread Salsa over each.
Mix 1 jar of salsa and the diced tomatoes together then by putting a tablespoon over each pepper and then add rest around the peppers.
Bake 1 hour @ 350 % or until peppers are tender.