Burrito Stuffed Peppers (Vegan + GF) - Wallflower Kitchen

1. Preheat the oven to 180C / 350F.
2. Chop the bell peppers in half and remove the seeds. Add to a roasting tin and drizzle with olive oil. Cook for approximately 15-20 minutes until slightly browned and softened but still firm enough to retain it's shape.
3. Meanwhile, add the garlic, onion and a small splash of water to a frying pan. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about a tabelspoon or two) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.
4. Stir in the chopped tomato, sweetcorn and salt & pepper.
5. Spoon the mixture into the pepper halves and return to the oven for another 5-8 minutes, just to warm through.
6. Serve hot with the vegan cashew cheese sauce drizzled on top. Enjoy!

Optional extras: Guacamole, salsa etc.