Cinematic Vegan Tex-Mex Stuffed Peppers: A Mouthwatering Sensory Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large red, yellow, or orange bell peppers 1 cup uncooked long
• grain white rice 2 cups vegetable broth 1 tbsp olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp chili powder Salt and pepper, to taste 1 cup black beans, rinsed and drained 1 cup corn kernels, fresh or frozen 1 avocado, diced 1/4 cup chopped cilantro 1 lime, juiced

Instructions

1. Preheat oven to 350°F (175°C). Cut the tops off the bell peppers and remove seeds and membranes. In a medium saucepan, bring rice and vegetable broth to a boil. Reduce heat, cover, and simmer until rice is cooked through. Set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add cooked rice, black beans, and corn to the skillet, stirring to combine all ingredients. Remove from heat. Stuff each bell pepper with the rice mixture, pressing down gently to fill the space. Place stuffed peppers in a baking dish. Bake for 25 30 minutes until peppers are tender and filling is heated through. In a small bowl, combine avocado, cilantro, and lime juice. Season with salt and pepper to taste. Top each stuffed pepper with the avocado mixture before serving.

Chef’s Insight

This recipe is designed to create an immersive dining experience, combining aromatic spices with contrasting textures for a culinary adventure that excites all senses.

Notes

The stuffed peppers are easy to prepare but require a bit of time for cooking. Make sure to use fresh ingredients for the best flavor experience.