4 Beyond Sausage Brat Original (1 package)
3 cups cooked quinoa
1 (4-ounce) can green chilis
1 cup corn kernels
½ cup canned black beans, drained and rinsed
½ cup petite diced tomatoes
½ cup Vegan shredded pepper jack cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder, or more to taste
6 bell peppers, tops cut, stemmed and seeded (color variety)
Kosher salt and freshly ground black pepper, to taste
BEYOND SAUSAGE® Brat Original
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
Remove casings from beyond brats. Bring a saucepan or skillet to medium heat. Break up sausages into small bits and cook for 6-8 minutes.
In a large bowl, combine quinoa, green chilis, corn, beans, tomatoes, vegan pepper jack cheese, beyond sausage bits, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on a prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through about 25-30 minutes.
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