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Mexican Bean and Polenta Stuffed Peppers

Ingredients (use vegan versions): 4 bell peppers (red or yellow are best) polenta mix can of black beans (or other kind if desired) salsa 1 tomato 1/2 onion 2 cloves garlic can of corn hot peppers (if desired) vegan cheddar cheese
salt to taste pepper to taste chili powder to taste Directions: 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. Serves: 4 Preparation time: approx. 30 min more Free recipe and All Free recipe

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