Makes 4 pepper halves



  1. Preheat oven to 350°F. In a large bowl, mix together cooked rice and prepared Plant-Powered Black Bean and Chicken Blend. 
  2. Cut peppers in half lengthwise and remove seeds. Place cut side up in a 9 x 13 baking dish.
  3. Spoon blend mixture into each pepper half (approximately ½ cup in each). Sprinkle each pepper with 2 tablespoons shredded cheese. 
  4. Cover baking dish with foil and bake for 30 minutes or until peppers are softened.

Add additional toppings as desired: Salsa, Cilantro Sour Cream (recipe below), Diced Avocado. 

Cilantro Sour Cream Recipe Mix 1 cup low fat sour cream, 6 Tbsps. fresh chopped cilantro and 2 Tbsps. lime juice in small bowl. Cover and refrigerate until ready to serve.

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