Vegan Stuffed Peppers
Around this time last year, my partner and I were trying all kinds of new recipes. One of those recipes was for these stuffed peppers. I think we ate stuffed peppers at least once a week for a solid month and that’s definitely not a bad thing. Although these seem like they would take a long time, they really only take about 30-45 minutes total to make. It may seem like there is a lot happening at once, but I promise it’s not too hectic!
I can’t quite pinpoint what makes these so delicious, but we just love them! And they make great leftovers for lunch the next day too. These are also great if you’re trying to feed a lot of people. I don’t usually serve mine with any vegan cheese or sour cream, but if you’re into that you totally can! I love topping mine with fresh avocado or guacamole and a squeeze of lime juice. You can even switch up the type of pepper if you’d like! We’ve used poblanos as well, which are great if you like a bit more spice. Just follow the same instructions and make sure you don’t touch your eyes after removing the seeds.
Let’s keep it short and sweet and get to the recipe! I hope you love these stuffed peppers just as much as we do.
- 4 Large bell peppers (400 for 20 – 25 minutes)
- 1 cup dry white rice
- 2 cups water
- 1 can black beans, drained and rinsed
- 2 tomatoes – diced
- 1 small onion – finely diced
- 1 tsp minced garlic
- ¼ tsp cumin
- ¼ tsp chili powder
- ⅛ tsp paprika
- 1 tbsp nutritional yeast
- 3 tbsp water
- Salt and pepper to taste
- Lime slices (optional)
Preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, slice your bell peppers in half, remove the seeds, and place them on a baking sheet so the inside is facing up. combine the rice and 2 cups of water in a medium saucepan. Cover and bring to a boil, then reduce to a simmer until all the liquid is absorbed. Once the oven is preheated, bake the peppers for about 20-25 minutes until soft.
While the rice and peppers cook, heat a tablespoon of oil in a large skillet over medium-high heat. Add the onion and saute until translucent. Next, add in the tomatoes, chili powder, cumin, and paprika and cook until the tomatoes have cooked down. Add in the beans and garlic and cook until warmed through and the garlic is fragrant. By this time the rice should be done cooking, but if not just turn the heat to low until the rice is ready. When the rice is ready, add the 3 tablespoons of water, the nutritional yeast, and rice to the pan. Stir well until the rice is well coated in all the seasonings.
Fill each pepper to the brim with filling, then put them back in the oven for 5-6 minutes. Serve with your choice of toppings – I like to serve mine with some lettuce, avocado, and lime.
If you make these, be sure to tag me on FaceBook and Instagram @HippieChickFoods