2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon salt
pinch black pepper
1 can (15 1/2 ounces) black beans, undrained
1 teaspoon vinegar
2 1/4 cups water
1 cup extra long grain rice
2 large green or red peppers, halved
1/2 roma tomato, minced
1 small carrot or 1/3 cup vegan cheese, finely grated
5 olives, minced
1. Preheat oven to 400 degrees F, and grease a baking dish. Heat oil in pot over medium heat. Cook onion and garlic until tender.
2. Stir in salt, pepper, oregano, black beans, vinegar, and water. Bring to boil. Stir in rice and cover. Turn heat to low, and simmer about 1/2 hour.
3. Place peppers face down on prepared pan and bake for about 7 minutes. Flip them over and continue to bake for 2 minutes. Peppers should just be starting to turn color when you pull them out.
4. Stuff peppers with the rice and beans. Top with tomato, carrot or vegan cheese, and olives. Bake stuffed peppers until cheese is melted, or about 2 minutes.
Enjoy! You will have a lot of rice and beans left over, so use it as a side dish or for about 3 more stuffed peppers.
Source of recipe: I came up with this recipe.