Plant-Based Stuffed Chilis

Serves: 4

Spice Mixture

• 2 tsp. smoked paprika
• 1 tsp. onion powder
• 1 tsp. dried oregano
• ½ tsp. garlic powder
• ½ tsp. cumin powder
• ½ tsp. chipotle chili powder
• 1 tsp. black pepper
• 1 tsp. kosher salt
• 1 tbsp. brown sugar

Filling

• 8 Hatch green chilis (you can also use
• 4 bell peppers)
• 1 tbsp. olive oil
• ½ red onion, chopped
• 1 cup corn
• 1 cup black beans
• 1 (8.8 oz.) package Spanish style cooked rice

Filling

• ¼ cup water
• 8 oz. shredded non-dairy cheddar
• cilantro, chopped for garnish

Directions

1. Heat oven to broil.
2. Mix all spice ingredients together and set aside.
3. Prepare peppers to have a pocket for filling, removing ribs and seeds, and place onto a sheet pan.
4. Place peppers into the oven for about 10 minutes, until they just start to char. Remove.
5. In a large sauté pan over medium-high heat, sauté red onions in olive oil until just softened. Add corn, black beans, and rice; stir to combine. Sprinkle in the seasoning mix and continue to cook for a couple minutes.
6. Stuff each pepper with filling and place back in the oven for about 5-7 minutes.
7. In a sauce pan, add ¼ cup of water and bring to boil. Add the shredded cheese and continue to cook until melted.
8. Pour cheese sauce over the cooked peppers and garnish with cilantro.