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Export 16 ingredients for grocery delivery
Step 1
Cook the rice in vegetable broth (or salted water) according to package directions. Then allow to cool, gently fluffing occasionally (can be cooked ahead).
Step 2
Heat the oil in a large skillet and and sauté the onion for 1-2 minutes until translucent. Then add the garlic and sauté for 30 seconds. Then add the paprika, chili and cumin and sauté briefly.
Step 3
Turn off the heat and stir in the rice, beans, corn and tomatoes. Season with salt and pepper to taste and fold in half of the vegan grated cheese.
Step 4
Preheat the oven to 428 °F (220 °C) and cover the bottom of an ovenproof pan or casserole dish with a little water (about ¼ cup).
Step 5
Place the halved peppers in the baking dish and fill with the Mexican rice. Top with the remaining cheese and cover the pan or dish with a lid (or aluminum foil).
Step 6
Bake the stuffed peppers for 30 minutes. Then remove the lid, reduce the heat to 392 °F (200 °C) and bake for another 10-15 minutes or until the peppers are tender and lightly golden brown.
Step 7
Meanwhile, prepare the aioli according to this recipe.
Step 8
Garnish the stuffed peppers with hot peppers or jalapeños, spring onions and parsley or cilantro as desired and serve with vegan aioli.
Step 9
Enjoy!
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