Mexican Stuffed Peppers: Gluten-Free and Zesty! Recipe

Ingredients

• 6 bell peppers, any color
• 1 – 15.5 oz. can kidney beans, juice included
• 1 large carrot, grated
• 1 medium onion, finely chopped
• 1/4 c. flax seeds
• 1/4 c. millet
• 1/2 c. nutritional yeast (buy it in bulk)
• 1 T. crushed oregano
• 1 t. chipotle chili powder
• 1/2 t. cumin
• 1/4 t. ground black pepper
• 1 T. minced fresh garlic
• 1 - 7 oz. can diced green chiles (or use fresh)
• 1 – 6 oz. can tomato paste
• 8 oz. vegan "cheddar" shreds (I use Daiya Deliciously Dairy Free)
• About 2 c. quick oats
• About 1 c. salsa
• Vegan sour cream to garnish (optional) (I use Tofutti Better Than Sour Cream)
View Full Recipe at Sexy Vegan Mama