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    vegan/vegetarian stuffed peppers

    Prep time: 55 minutes
    Servings: 4

    4 peppers (red, green, yellow, or a mixture), washed, with tops and seeds removed
    2 cups cooked brown rice (or your favorite rice)
    1 cup salsa
    15 oz. black beans cooked, rinsed, and drained
    2/3 cup bread crumbs
    2 tbsp. extra virgin olive oil

    Preheat oven to 350°. Mix the cooked rice, salsa, beans, and bread crumbs in a large bowl. Coat baking dish with 1 tbsp. olive oil. Stuff the peppers with the rice mixture. Place the stuffed peppers in the baking and drizzle with the remaining tablespoon of olive oil. Place in oven and bake for 45 minutes. (Optional: sprinkle ½ cup shredded cheese on top before baking, making them non-vegan.) Garnish with fresh parsley or cilantro and serve.  

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