Vegan Stuffed Peppers with Rice and Beans 10 large bell peppers, tops removed and seeded 5 cups cooked rice 2 cups kidney beans, drained and rinsed 2 cups corn 2 cups salsa 2 cups chopped cilantro Salt and pepper, to taste Preheat oven to 375°F. In a large bowl, mix rice, kidney beans, corn, salsa, and cilantro. Season with salt and pepper. Stuff the bell peppers with the rice mixture and place them in a baking dish. Bake for 30-40 minutes, until peppers are tender and the filling is heated through.

Vegan Stuffed Peppers with Rice and Beans

10 large bell peppers, tops removed and seeded
5 cups cooked rice
2 cups kidney beans, drained and rinsed
2 cups corn
2 cups salsa
2 cups chopped cilantro
Salt and pepper, to taste

Preheat oven to 375°F. In a large bowl, mix rice, kidney beans, corn, salsa, and cilantro. Season with salt and pepper. Stuff the bell peppers with the rice mixture and place them in a baking dish. Bake for 30-40 minutes, until peppers are tender and the filling is heated through.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.