Pimentões recheados com cuscuz

Ingredientes

• 1 cup couscous
• 4 bell peppers, extra-large
• 2-3 green onions
• 15 oz. can black beans
• 15 oz. can petite diced tomatoes (or regular or fire-roasted)
• 2 Tbsp. nutritional yeast
• 1 1/2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• Avocado, guacamole, fresh cilantro, salsa, hot sauce, vegan cheese, vegan sour cream, etc.

Modo de preparo

1. 1

   Preheat oven to 350°F (176°C).

2. 2

   Cook couscous: Boil 1 cup water (or vegetable broth) in a small saucepan. Remove pan from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff with a fork.

3. 3

   Meanwhile, cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon. Set aside.

4. 4

   Slice green onions.

5. 5

   In a large bowl, add green onions, black beans (rinsed and drained), tomatoes (with juice), nutritional yeast, cumin, smoked paprika, and chili powder. Add cooked/fluffed couscous. Stir well to combine.

6. 6

   Generously fill each pepper half with the couscous filling. Lightly pack down with a spoon to compact and fill the crevices. (You may have a little filling leftover. It's great as a salad, or in a burrito.)

7. 7

   Place pepper halves face up in a 9×13" baking dish. Add about 1/3 cup water to the bottom of the pan. Then cover with tin foil. Bake for 40 minutes.

8. 8

   Remove foil and bake 10 more minutes. (If using shredded cheese, sprinkle it on top for the last 10 minutes of bake time.) Garnish with any toppings before serving.