Vegan stuffed peppers - #epicfail #trainwreck

I had a yellow, orange and red bell pepper and thought I'd make some vegan stuffed peppers. I cut off the top of the peppers and then I sauteed the chopped pepper tops, some chopped onion, minced garlic, cilantro, oregano, a jalapeno pepper and some red hot chili peppers (not the band). After about 7 minutes, I added black beans, cooked brown rice, and a little vegetable broth.

I cooked up some brown rice. First I added some coconut oil to the rice cooker so that it won't stick and the rice grains on the bottom will be crispy and tasty and give the stuffed peppers added flavor and texture.

Up until this point, everything was going well. I sliced the bottoms of the peppers so that they would stand upright in my glass baking dish (this made sense at the time). Then I filled the peppers with the sauteed stuffing and place them in the dish with about a cup of water and sealed it all with foil, so the peppers would steam (not STEEM). They smelled heavenly as they cooked for 40 minutes at 350 degrees.

The problem was that the water leaked into the bottom of the peppers (since I sliced the bottoms) and some of the filling floated away. When I lifted the peppers out of the pan, they collapsed and more filling fell out all over the stove. Anyhow, they didn't look as good as they should have, but they were extremely tasty!!! Next time they will be better.

Go ahead and try them, but don't make the same mistakes I did. Maybe you should pareboil the peppers first and skip adding water to the pan.