Recipe + Photos by April Viar 

Try our simple Vegan Stuffed Peppers featuring Lightlife’s Certified Vegan Smart Sausage Chorizo. It’s a tasty dish perfect for sharing with friends or family. Easy to make, delicious to enjoy. Don’t forget, leftovers make a great, hassle-free lunch option. 

Servings: 6

INGREDIENTS

  • 1 pack of Certified Vegan Smart Sausage Chorizo, diced
  • 1 tsp olive oil
  • 1 onion, diced
  • 1 zucchini, diced 
  • 1 cup baby bella mushrooms, diced 
  • 2 cups cooked rice 
  • 1 14 oz can of roasted chopped tomatoes
  • 1 15 oz can of black beans, drained and rinsed 
  • 1 tsp garlic powder
  • 1 tsp onion powder 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp cumin
  • 2 tbsp water 
  • 2 tbsp olive oil 
  • 1/2 cup Violife Cheddar Shreds 

DIRECTIONS 

  • Preheat the oven to 350 F. 
  • Start by cutting the tops off the peppers and scooping out the seeds and membrane. Arrange the peppers cut-side up in an oiled baking dish, ensuring they fit snugly. Put them to the side as you move on to the next step.
  • In a large saute pan over medium heat, add 1 teaspoon of olive oil and cook Lightlife Chorizo Sausage for 5 minutes until crispy. Then, add onions, zucchini, mushrooms and spices, sauteing until vegetables are soft. Incorporate rice, black beans and a can of roasted tomatoes. Mix everything thoroughly and let simmer on low heat for 5 minutes.
  • Once everything is cooked, remove the pan from the heat. The stuffed pepper filling is now ready to be spooned into the peppers. You will want to generously stuff each pepper with the filling. 
  • After each pepper is stuffed, sprinkle Violife Cheddar Shreds on top. Drizzle olive oil over the peppers, place the pepper tops back on, and drizzle with more olive oil and a pinch of salt. 
  • Pour 2 tablespoons of water into the baking dish. Cover tightly with foil and bake for 40 minutes. Uncover and continue baking for an additional 20-25 minutes until the tops are lightly browned. 
  • Remove the stuffed peppers from the oven and let them cool slightly before serving. 
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