Description
Colorful, hearty, and bursting with flavor, these Vegan Stuffed Peppers are filled with rice, black beans, corn, and savory spices. A comforting plant-based meal that’s both easy and satisfying.
Ingredients
Scale
- 4 large bell peppers, any color
- 1½ cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- ½ cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and get your baking dish ready.
- In a large bowl, combine cooked rice, black beans, corn, diced tomatoes, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
- Slice the tops off the bell peppers and remove seeds. Place them upright in your baking dish. Trim the bottoms slightly if needed to help them stand.
- Spoon the filling into each pepper, packing gently. Drizzle a bit of olive oil on top and cover the dish with foil.
- Bake covered for 25 minutes, then uncover and bake an additional 10–15 minutes until the peppers are tender and slightly blistered.
- Garnish with fresh herbs and serve with a squeeze of lime if desired.
Notes
- Use day-old rice for better texture and absorption of flavor.
- Add vegan cheese on top before baking for a creamy, melty finish.
- These reheat well and can be frozen for future meals.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 7g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg