Vegan Red Beans and Rice Stuffed Peppers

These vegetarian stuffed peppers are the ideal option for a quick supper that can be prepared in advance. They are bursting with flavor, nutrients, and filling red beans and rice. You'll taste some Cajun characteristics in this, and you'll like having yet another use for a can of red beans!

INGREDIENTS

4 large red bell peppers

2 tablespoons olive oil

1 small onion, diced

2 stalks of celery, finely diced

6 cloves garlic, minced

2 teaspoons Cajun seasoning

1 teaspoon dried thyme leaves

1 teaspoon dried parsley

2 teaspoons Worcestershire sauce

1 cup crushed tomatoes

2 cups cooked rice

1 15-ounce can of red beans

2 green onions, sliced

1 cup grated mozzarella cheese

Set the oven's temperature to 350 degrees Fahrenheit. Slice the peppers in half after giving them a good rinse. In a baking dish, arrange the interiors after removing them.

Olive oil should be heated in a small skillet over medium heat. When the oil is hot, add the celery and onion, which have been finely diced, and simmer for about 10 minutes while stirring occasionally. Add all of the garlic powder and Cajun seasoning next. Just long enough to release flavors, stir and cook for 30 seconds. In a large bowl, combine the skillet's contents with the remaining ingredients. Each of the 8 bell pepper halves will receive an equal amount of the rice and bean combination. Cheese should be sprinkled over the peppers.

Bake for 30 minutes with a piece of foil over the pan but not touching the peppers.

Once the foil is removed, bake the cheese for an additional 5-8 minutes, or until it turns golden.