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3 paseo peppers (large, green peppers that look like a giant serrano or jalapeno-but not quite as spicy)

1 box Spanish Rice-A-Roni

2 cups water

2 tablespoons vegan margarine (like Earth Blance or Nucoa)

1 14oz can diced tomatoes with green chiles

1 can black beans

1 can corn

1/2 onion, chopped

1/8 cup chopped cilantro

2 teaspoons oil

Lime

Directions::

Preheat over to 350 degrees F.
Prepare Rice-A-Roni according to package directions. While it is cooking continue with the steps below.
Add oil & onion into sauce pan & saute until translucent & tender. Add black beans, corn, cilantro & a couple squeezes of fresh lime juice. Mix around until evenly heated.
Slice paseo peppers in half, lengthwise. (Try to find ones that are fairly open so it’s easier to stuff, a lot of times they like to grow caving into themselves.) Oil up a baking dish that will hold all peppers.
Mix Rice-A-Roni with the onion, bean & corn mixture. Use this to fill the halved peppers after you place them in the baking dish.
Bake for 45 minutes or till peppers are fork tender, let cool slightly & serve! Serves 6.
*TRY topping with Daiya Spicy Jack Vegan Cheese 1/2 way through the baking process!)*