Soyrizo And Rice Stuffed Peppers - cooking recipe

Ingredients

4 bell peppers
1 cup cooked rice
8 ounces vegan chorizo sausage
1/4 onion, diced
2 cloves garlic
1 vegetable bouillon cube

Preparation

-Preheat oven to 350 degrees Fahrenheit.
-Prepare the cup of rice according to packaging. While boiling the water for the rice, add the bouillon cube, it will dissolve into the rice
-Dice onions in vegetable or olive oil to desired size. Saute for a couple minutes,
not too brown. Add garlic.
-Remove Soyrizo from its casing and saute until brown.
-Use a knife to core the peppers. Rinse out the seeds and use a spoon to get out the white soft parts on the interior of the pepper.
-I add half of the rice to the Soyrizo-onion mixture and saute it for a few minutes once Soyrizo is almost done, then I use the other half of the rice to layer inside of the pepper.
If you desire, you can mix it all together and just stuff to stuff the peppers.
-Place on a deep pan and cook in oven for 10-25 minutes, depending on how well you like the pepper cooked. Cooking it longer gives it a browner, seared look.
Cooking it shorter makes it warm yet crunchy, also still holding its nutrients.