Bell Peppers stuffed with RollinGreens Ground Taco Protein, rice, cumin, oregano, and tomato sauce topped with plant-based cheese in a bed of tomato sauce.
Serves 2 people
Ingredients
For Ground Taco Protein
- 1 Bag RollinGreens Ground Taco Protein
- 2 cups water
- 2 tbsp olive oil
For the Rice
- 1 cup long grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1 tsp salt
For the Filling
- 1- 8oz. can tomato sauce
- 1 tbsp cumin
- 1 tsp oregano
For the Peppers
- 2 bell peppers
- 1 cup plant-based cheese
For the Peppers
- 1 tomato
- 2 sprigs cilantro
Instructions
- For the Ground Taco Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
- Add the entire contents of the Ground Taco Protein and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the rice, in a different pot with lid, cook the rice. Wash rice in a grain strainer and allow it to drain fully before adding rice to pot. After the rice has drained, add to pot, and add two cups of water with the oil and salt. Bring to a boil and once rice is boiling, reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
- For the filling, in a large mixing bowl add the rice, cooked Ground Taco Protein, cumin, oregano, and halt the can of tomato sauce and mix.
- For the stuffed peppers, preheat oven to 400 degrees F., add 1 cup of tomato sauce to bottom of the pan. Cut the tops off the bell peppers and stuff with filling. Top each pepper with plant-based cheese and bake for 20-30 minutes.
-Enjoy Chef Ko
