Southwestern Stuffed Red Peppers

There was a time when I stopped making stuffed pepper recipes because I found them to be on the bland side, not this one. I think the secret is making your own homemade enchilada sauce. It's not hard to do nor does it take much time. I'm sure once you try it you will never go backed to canned again. That's what happened to me. Don't forget you can always make extra sauce and freeze it. In the picture it shows the peppers covered with Daiya vegan cheese. I don't bother using the cheese anymore, it tastes great without it.

 4 large bell peppers (any color), sliced in half stem-to-tip, seeds removed

1 1/2 cups water
1/2 cup rice, uncooked
1 small onion, diced

1 cup black beans, drained and rinsed
1 cup chili seasoned tomatoes, drained
1 Tbsp picked green chills, diced
2 Tbsp cilantro, minced (optional)
1/4 tsp salt
1/8 tsp pepper
1 1/4 cup red enchilada sauce (recipe below)
1/2 cup Daiya vegan pepper jack, shred (optional)
1/2 cup Daiya vegan mozzarella, shred (optional)

Add rice and onion to a large saucepan with water and a pinch of salt. Cook rice.  In the meantime, microwave pepper halves for 3 minutes to soften slightly. Remove from microwave after each minute and move peppers around to ensure even cooking. 

Pour rice and onion mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, salt, and pepper. Pour 2 cups enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses. Cover the pan with foil and bake at 375 degrees 30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Red Enchilada Sauce

3 Tbsp olive oil
1/4 cup + 2 Tbsp flour (gluten-free)
1 1/2 Tbsp chili powder
3 cups water
1 1/2 cup tomato sauce
2 Tbsp chipotles in adobo sauce, blended (gluten-free)*
1 1/2 tsp salt
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp onion powder
Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine. Bring sauce to a boil and reduce to simmer. Simmer about 10 minutes. Makes about 4 cups.

Enchilada sauce recipe above from.......

Oh She Glows

* Not all brands of chipotle in adobe sauce are gluten-free so check the label. The following brands are gluten-free Goya, San Marcos, Le Morena, Roland and Herdez (says gluten-free on it)