Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Remove Vegano Fajita Quinoa & Black Beans, Vegano Oaxaca Mole Sauce, red bell pepper, Daiya shredded cheese, avocado, fresh cilantro and lime from the bag to prepare for cooking.
Preheat the oven to 450˚F.
Wash and cut the peppers in half lengthwise and remove the stem and seeds. Fill the bell pepper halves with the Vegano Fajita Quinoa & Black Beans and place them on a lined baking tray or an oven safe dish. Sprinkle the stuffed bell peppers with Daiya cheese. NOTE: We do not add salt to our meals so season to your liking.
Place the stuffed peppers in the preheated oven and cook for 15 - 20 minutes. The peppers should be tender and the cheese should be melted.
In a small/medium saucepan add the Vegano Mole Sauce and heat over medium heat for 3 - 4 minutes or until heated through.
Slice avocado into thin slices, finely chop cilantro and slice lime into wedges. Set aside for plating.
Spread the Vegano Mole Sauce onto the centre of two plates. Plate the Stuffed peppers on top of the mole sauce and garnish with fresh avocado and chopped cilantro. Enjoy with a squeeze of fresh lime juice on top.