Ingredients
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Method
Preheat the oven to 350°F.
Add the mushrooms and onion to a skillet and sauté over medium-high heat for 3-5 minutes until tender, adding a little water as needed to keep from sticking.
Add the cooked mushrooms and onions, nutritional yeast, chili powder, cumin, oregano, garlic, quinoa, black beans, corn, and salsa to a large bowl and stir to combine. Set aside.
Bring a large pot of water to a boil and prepare the peppers by removing the tops and the seeds. Plunge them into the boiling water for 3-5 minutes depending on how soft you prefer them. Carefully remove then fill with the stuffing mixture and place them in a glass baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes to brown the tops.
Serve with salsa!
