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.