Vegan Stuffed Bell Peppers Recipe
A hearty, nutritious, and flavorful vegan dish featuring bell peppers stuffed with a rice and vegetable mixture. Ideal for weeknight dinners, meal prepping, or special gatherings. Budget-friendly and customizable!
Equipment
- 1 Baking Dish Oven-safe, large enough for 4 peppers
- 1 Saucepan For cooking rice
- 1 Skillet For sautéing ingredients
- 1 Aluminum Foil Optional (for covering during baking)
Ingredients
- 4 large Bell peppers Any color red, green, yellow, or orange
- 1 cup Brown rice Uncooked
- 1 can Black beans 15 oz drained and rinsed
- 1 cup Frozen corn Thawed
- 1 cup Diced tomatoes Fresh or canned drained if using canned
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tsp Cumin Ground
- 1 tsp Paprika Smoked or regular
- 1 tsp Chili powder Mild or spicy
- To taste — Salt and pepper Adjust based on preference
- 2 tbsp Olive oil Extra virgin
- 1 cup Vegetable broth Store-bought or homemade
Instructions
- Prep the Peppers:
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers thoroughly.
- Cut off the tops (about ½ inch from the top) and remove seeds and membranes using a spoon.
- Place the peppers in a baking dish, cut-side up.
- Cook the Rice:
- In a saucepan, cook brown rice according to package instructions (typically 1 cup rice + 2 cups water, simmered for 40–45 minutes).
- Fluff with a fork and set aside to cool slightly.
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sautéing until soft and translucent (about 3–4 minutes).
- Stir in black beans, corn, diced tomatoes, cumin, paprika, and chili powder. Cook for 5 minutes, stirring occasionally.
- Mix in the cooked rice and vegetable broth. Season with salt and pepper.
- Stuff and Bake:
- Fill each bell pepper with the rice mixture, pressing gently to ensure it’s packed tightly.
- Cover the baking dish loosely with aluminum foil.
- Bake for 40 minutes to soften the peppers and cook the filling.
- Remove the foil and bake for an additional 10 minutes to crisp the tops slightly.
- Serve:
- Garnish with fresh cilantro, vegan cheese, or a squeeze of lime.
- Serve hot with a side salad or avocado slices.
Notes
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Storage: Refrigerate for up to 4 days or freeze for up to 1 month.
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Customization: Add diced zucchini, mushrooms, or spinach.
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Budget Tip: Use bulk rice and beans to save money.