Vegan friends, I’m sorry about this one. It’s almost sinfully cheesy…no it is sinfully cheesy.
Ingredients
4 green bell peppers
3 cups cooked rice
3/4 cup sour cream (I use Tofutti vegan sour cream)
1 tomato
1/2 sweet onion
1 clove garlic
7 oz queso or 2 cups shredded cheddar
1/4 cup shredded jack cheese
1 tbsp dried cilantro
1 tsp cumin
1 tsp chili powder (optional, if you like a kick)
dash of paprika
Instructions
Cook rice according to directions on package. Chop tomato and 1/2 onion into small pieces. In large bowl, mix rice, tomato, onion, garlic, and sour cream.
Add queso (or cheddar) cheese while the rice is still warm so that it melts with the rice. Add cilantro, cumin, and chili powder (optional). Mix well.
Chop the tops off each green pepper, and scoop out the seeds. Place on a baking sheet or in a baking dish (covering will help them cook more quickly)
Scoop rice into peppers.
Before baking, top each with shredded jack cheese and a dash of paprika each. Bake at 375 for 30-40 minutes, or until pepper is tender and rice is warmed through. Enjoy!
I couldn’t resist putting the top back on…teehee…
Pink Troll Kitchen 
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