4 bell peppers (I use green because I dislike the sweetness of the other colors)
1 cup cooked rice
1 package vegan chorizo (I like Soyrizo brand)
2 cloves garlic
1 vegetable bouillon cube
any veggies you'd like to layer in the peppers (I don't know of many, suggestions welcome!)
-Preheat oven to 350 degress Fahrenheit.-Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice making it delicious :)-Dice onions in vegetable or olive oil to desired size. Saute for a couple minutes, not too brown. Add garlic. Use a garlic press because it is easier and more accurate, but dicing is ok too.-Remove Soyrizo from its casing and saute until brown. The package says high heat.-Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.-I add half of the rice to the Soyrizo-onion mixture and saute it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper. If you desire, you can mix it all together and just stuff to stuff the peppers. I'm not sure what veggies taste good in stuffed peppers since the pepper is a veggie, maybe tomatoes if you want to add those in the layering as well.-Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look. Cooking it shorter makes it warm yet crunchy, also still holding it's nutrients.
Source of recipe: I wrote this recipe with ideas from the Soyrizo package and from authentic hispanic cuisine.