Soyrizo And Rice Stuffed Peppers

• 4 bell peppers
• 1 cup cooked rice
• 8 ounces vegan chorizo sausage
• 1/4 onion, diced
• 2 cloves garlic
• 1 vegetable bouillon cube

1. -Preheat oven to 350 degrees Fahrenheit.
2. -Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice
3. -Dice onions in vegetable or olive oil to desired size. Saute for a couple minutes,
4. not too brown. Add garlic.
5. -Remove Soyrizo from its casing and saute until brown.
6. -Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.
7. -I add half of the rice to the Soyrizo-onion mixture and saute it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.
8. If you desire, you can mix it all together and just stuff to stuff the peppers.
9. -Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.
10. Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.

bell peppers, rice, sausage, onion, garlic, vegetable bouillon cube

Taken from www.food.com/recipe/soyrizo-and-rice-stuffed-peppers-439805 (may not work)