Vegan Mexican Stuffed Peppers

Vegan Mexican Stuffed Peppers

1 Package of Vegan Crumbles  (or any vegan meat substitute, crumbled)

2 cups corn (fresh, canned, or frozen)

2 cups canned black beans drained and rinsed

1 small chopped onion

2 tablespoons grape seed oil divided

4 cups salsa (homemade or store bought) divided

1 cup corn meal

1 cup water

1 package vegan taco seasoning

1 cup mini pasta shells or orzo

8 green peppers (halved lengthwise with stems and seeds removed)

1 package vegan cheese shreds

1 container vegan sour cream

1 bunch chopped green onions 

Directions: Preheat oven to 350 degrees. Use half of the grape seed oil to grease a 13 by 9 inch baking pan.  In a large pot, add the other half of the grape seed oil and onion. Cook until soft, about four minutes. Add the vegan crumbles and cook until browned. Add corn, beans, shells, taco seasoning, water  and half of the salsa. Bring to boil.  Remove from heat and stir in corn meal. Fill each pepper half with equal amounts of mixture.  Cover and bake 1 hour and 15 minutes or until peppers are soft. Remove from oven and top each pepper with salsa, sour cream, cheese, and green onions .