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Mexican Bean and Polenta Stuffed Peppers
Mexican Bean and Polenta Stuffed Peppers
Ingredients
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Heat oven to 400 degrees.
Follow instructions on polenta mix. If necessary,
bake for a while, but make sure the mix is still
liquidy.
Chop onion and garlic and saute till brown.
Mix onion, garlic, corn, beans, hot peppers,
vegan cheddar cheese and chopped tomato into polenta
mix (plus whatever leftover veggies you have if
you want). Add salt, pepper and chili powder to
taste.
Cut tops off of peppers, leaving stem intact.
Remove seed core from peppers. Fill with polenta
mix. Bake until peppers are soft and polenta is
completely cooked.
Serve with vegan sour cream and/or guacamole.
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