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Polenta Stuffed Green Peppers

Vegan! Delicious! Whole Food Ingredients!

Course: Main Course
  • 6-8 green peppers cut lengthwise and seeded
  • 1 cup polenta we use Bob's Red Mill
  • 1 can black beans drained and rinsed
  • 1 can fire roasted tomatoes drained
  • 2 teaspoon ground cumin
  • 4-5 garlic cloves minced
  • 1 package chorizo seitan we use Upton's Naturals Brand
  • Vegan cheese shreds optional
  1. Preheat oven to 350 F
  2. Bring large saucepan of water to a boil, add salt, and blanch the cut peppers for 3 minutes; remove and lay peppers cut side down to drain
  3. Cook polenta according to package instructions (we cooked 1 C Bob's Red Mill polenta in 3 C boiling water for 5 minutes)
  4. Off heat - add cumin, black beans, tomatoes, seitan to cooked polenta and mix
  5. Scoop polenta mixture into the halved peppers and place in baking dish
  6. Bake for 20-30 minutes, or until hot and cheese has melted.