Vegan Stuffed Peppers Recipe

5 from 1 rating

These vegan stuffed peppers are huge on flavor with colorful bell peppers stuffed with a spiced mix of rice and beans in fire roasted tomato sauce, so good!

Prep Time10

Cook Time40

Course: Main Course

Cuisine: American

Keyword: beans, bell peppers, rice, vegan

Servings:

Calories: 215kcal

Author: Mike Hultquist

Ingredients

4 large bell peppers use any color – green, yellow, red, orange
1 tablespoon olive oil
1 medium onion chopped
1-2 jalapeno peppers chopped - optional, for spicy
5 cloves garlic chopped
14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
1 tablespoon chili powder I’m using a New Mexican blend
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon cumin
Salt and pepper to taste
Hot sauce to taste
1 can white beans or use black beans or kidney beans – drained
2 cups cooked rice white brown, or wild rice
For Garnish. Fresh chopped parsley, red pepper flakes

Instructions

Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
Wash the bell peppers, slice them half lengthwise, then scoop out the insides. If needed, slice a very small part off the bottom of the peppers so they will stand upright.
Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
Set the softened peppers into a lightly oiled baking dish.
Heat the oil in a large pan to medium heat and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
Add the fire roasted tomatoes, seasonings, hot sauce, and beans. Simmer for 10 minutes to develop the flavor.
Stir in the cooked rice.
Stuff each pepper with the filling mixture, then bake the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference.
Cool slightly, garnish, and serve.

Notes

Variations. Corn is a great addition to this recipe, as are other vegetables like zucchini, squash, or carrots. Consider lentils or quinoa in place of the rice.

Nutrition