• 2 T extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, peeled and minced
  • 12 oz. Abbot's Butcher Ground "Beef"
  • 1 cup cooked white rice
  • 7 oz. can fire roasted green chiles, diced
  • 1 cup black beans, cooked
  • 1 cup fire roasted corn
  • 1 T dark chili powder
  • 1 tsp. ground cumin
  • 1/4 cup fresh cilantro, chopped
  • sea salt and cracked black pepper


  • Preheat oven to 400 degrees F. Cut off the top 1/2” of the peppers and put aside. Scoop out the seeds from the peppers. Discard stems and chop the pepper tops. 
  • Warm the oil in a large skillet over medium heat. Add onions, garlic and chopped pepper pieces. Sauté until tender, about 5-7 minutes. Transfer to a large bowl. 
  • Mix in rice, chiles, beans, corn, chili powder, and cumin. Season to taste with salt and pepper.
  • Fill peppers with the “beef” and rice mixture. Stand the filled peppers in a single layer in a shallow baking dish. Add 1/2 cup of water to the base of the dish. Cover with foil.
  • Bake the peppers for 15 minutes. Uncover and continue baking 5 more minutes. Option to add plant-based cheese. Sprinkle with fresh cilantro and serve warm.