Delicious Vegan Stuffed Bell Peppers filled with smoky chipotle-flavored rice and black bean filling. Hearty, healthy, filling, and easy to make.
Are you ready for a meal that will make you feel like you just got kicked in the tastebuds? Well, you need to make these Vegan Stuffed Bell Peppers and be prepared for just that!
They’re smoky, spicy, and full of flavor. There’s also enough fiber and protein in them to keep you regular and strong until judgment day. Pretty cool, huh?
So, what are you waiting for? These are some of the best stuffed peppers on the planet.
How To Make Vegan Stuffed Peppers
Bring four quarts of water to a boil in a large pot. Then, trim your bell peppers about 1/2″ from the top and clean out the stems and the seeds.
Place your peppers in the boiling water and let them cook for about 3-4 minutes until they’re soft. Remove the peppers from the water and allow them to cool cut side up.
Preheat a nonstick skillet and add the chopped onions. Let them cook until they are soft and slightly brown. Next, add the garlic, chipotle peppers, frozen corn, and black beans. You only need to let them cook for a couple of minutes.
Pour the mixture into a large mixing bowl and add the tomatoes, chopped cilantro, and brown rice. Toss everything together until it’s well combined and get ready to stuff the bell peppers.
Line the bottom of a small baking dish or baking pan with parchment paper. Then, arrange the peppers on the pan and evenly fill with the rice mixture. Place the peppers in the oven and bake for 35 minutes. Remove them from the oven and enjoy immediately!
That’s it! Delicious Vegan Stuffed Bell Peppers.
How To Serve Vegan Stuffed Peppers
You will love these Vegan Stuffed Bell Peppers! They’re…
- A great source of protein
- Loaded with fiber
- Easy to make
- Full of flavor
- & Delicious
These delicious vegetarian stuffed peppers are perfect for dinner parties, gatherings, and weeknight family dinners. Always keep some leftover rice in the fridge for just such a recipe. It makes the cooking time super fast.
If you’re looking for more spicy food then try these other recipes. My Spicy Thai Peanut Spaghetti, Chipotle Chickpea Tacos, & Roasted Sweet Chili Cauliflower are all healthy, delicious, and loaded with flavor.Print
- 4–5 large bell peppers any color
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 2 chipotle peppers in adobo sauce, minced
- 1 cup frozen corn
- 1 15-ounce can no salt added or low-sodium black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 14-ounce can diced tomatoes drained
- 1 bunch fresh cilantro, chopped
- Salt & pepper to taste
- Preheat oven to 350 F˚.
- Bring 4 quarts of water to a boil in a large pot. Trim the bell peppers about 1/2 inch from the top and clean out the stem and seeds of the peppers.
- Place the peppers in the water and cook for 3-4 minutes until the peppers soften. Remove the peppers from the water, place cut side up, and let the peppers cool.
- Preheat a nonstick skillet over medium heat. Once the skillet is ready add the chopped onions and cook them until they are soft and slightly brown. Usually about 4-5 minutes.
- Toss in the garlic, chipotle peppers, frozen corn, and black beans. Cook for 2-3 minutes then pour the mixture into a large mixing bowl. Add the tomatoes, brown rice, and cilantro to the mixture and stir well to combine.
- Arrange the peppers in an 8×8 baking dish and evenly fill with the rice mixture. Place the peppers in the oven and bake for 35 minutes. Remove the from the oven, sprinkle the crushed tortilla chips over each peppers, and drizzle with either Cashew Queso or Vegan Cheese Sauce.
- Serve immediately.
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Keywords: vegetarian, vegan, stuffed bell peppers, mexican, low-fat, vegetarian stuffed bell peppers