2 green peppers, tops, seeds removed
2 red peppers, tops, seeds removed
1 can black beans, drained and rinsed
1 can petite diced tomatoes
2 cups cooked brown rice
2 tablespoons olive oil
1 small onion, chopped
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
½ cup shredded vegan mozzarella
1. Preheat oven to 350F. Bring a large pot of water with 1 tablespoon of salt to boil. Add peppers; allow to soften for approximately 4 minutes. Remove from water and set aside in baking pan.
2. In skillet over medium heat, cook and stir onions until tender, about 5-7 minutes.
3. Add rice, petite tomatoes, black beans, salt, garlic powder, and cumin. Stir mixture together for an additional 5 minutes. Remove from heat. Scoop rice mixture into peppers and top with vegan mozzarella. Bake for 25-30 minutes. Let stand for an additional 5 minutes and serve.