Total Time: ~55 minutes
Servings: 4 peppers
Category: Main Course
Cuisine: Mediterranean / American
About This Recipe
The Vegan Stuffed Peppers are hearty, colorful, and packed with plant-based goodness. Bell peppers are filled with a savory mixture of rice, beans, and vegetables, then baked until tender. They make a wholesome dinner that’s both satisfying and nutritious.
Why You’ll Love This Recipe
- Plant-based and protein-rich
- Colorful presentation perfect for family meals
- Customizable filling with grains, legumes, or veggies
- Make-ahead friendly for busy weeknights
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup canned black beans (rinsed and drained)
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
Equipment
- Baking dish
- Skillet
- Mixing bowl
- Knife & cutting board
Instructions
Step 1 – Prep Peppers
Cut tops off bell peppers and remove seeds. Place in baking dish.
Step 2 – Cook Filling
Heat olive oil in skillet. Sauté onion and garlic until fragrant. Add tomatoes, corn, beans, rice, paprika, cumin, salt, and pepper. Cook 5 minutes until combined.
Step 3 – Stuff Peppers
Spoon filling into peppers. Cover with foil.
Step 4 – Bake
Bake at 375°F (190°C) for 30–35 minutes until peppers are tender.
Step 5 – Serve
Garnish with parsley or cilantro. Serve warm.
