Cheesy Vegan Beef-Stuffed Peppers Recipe

Ingredients

• ¼-½ cup unsweetened non-dairy milk
• 2 cups shredded vegan cheese, divided into two
• 7oz can chipotle peppers in adobo sauce
• 2-3 Tbsp vegetable oil, divided
• 1 pack Hodo Adobo Mexican Crumbles
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ jalapeno, diced
• 2 cups cooked rice (brown or white)
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp dried cilantro
• Salt and pepper, to taste
• 4 bell peppers, tops cut off and seeds removed
• 3 green onions, thinly sliced