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.
Let’s GO!
How To Make Vegan Stuffed Peppers
Bring four quarts of water to a boil in a large pot. Then, trim your bell peppers about ½″ from the top and clean out the stems and the seeds. You can use any pepper you like. Red, yellow, orange, or green bell pepper.
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.
NOTE: Wild rice is an excellent choice for this dish. I use brown because it’s simply more affordable in addition to being healthy.
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
Top these amazing stuffed peppers with my Cashew Sour Cream and some chopped green onion. If you have a nut allergy or want to avoid the fat in the cashews you can try my Tofu Sour Cream.
My personal favorite is to top these Vegan Stuffed Bell Peppers with my Vegan Cashew Queso and crumbled up Healthy Homemade Tortilla Chips. Talk about getting kicked in the tastebuds. Wow!
You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are…
- Smoky
- Spicy
- Satisfying
- Hearty
- Gluten Free
- A great source of vegan protein
- Loaded with fiber
- Healthy
- Oil-Free
- 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.
If you make this recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
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Vegan Stuffed Bell Peppers
- Prep Time: 15 mins.
- Cook Time: 35 mins.
- Total Time: 50 minutes
- Yield: 4–5 Peppers 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious Vegan Stuffed Bell Peppers filled with smoky chipotle-flavored rice and black bean filling. Hearty, healthy, filling, and easy to make.
Ingredients
- 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
Optional Toppings
- Shane & Simple Healthy Tortilla Chips crushed
- Shane & Simple Cashew Queso or Vegan Cheese Sauce
- Cashew Sour Cream
- Tofu Sour Cream
- Chopped Green Onion
Instructions
- Preheat oven to 350 F˚.
- Bring 4 quarts of water to a boil in a large pot. Trim the bell peppers about ½ 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.
Nutrition
- Serving Size: 1 Pepper
- Calories: 243
- Sugar: 10.1 g
- Sodium: 13.5 mg
- Fat: 1.6 g
- Carbohydrates: 48.5 g
- Fiber: 11.6 g
- Protein: 10.2 g
- Cholesterol: 0 mg
Keywords: vegetarian, vegan, stuffed bell peppers, mexican, low-fat, vegetarian stuffed bell peppers
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I have been looking for a vegan stuffed bell pepper recipe and was so happy to find this one. It was awesome. Will definitely be making this again.
★★★★★
That’s awesome, Sue! So glad you enjoyed it.
Absolutely delicious. Made it exactly as instructed except I didn’t have chipotle in adobo so I looked up a substitute. My picky teens liked it too! We put cashew cheeses sauce on top.
★★★★★
Thank you so much!!!
My son made these tonight- and they were absolutely delicious- with just the right amount of heat. Will definitely be having them again.
★★★★
My comments are about the super annoying ads and pop ups. A few would be ok but there are just so many on your posts it’s not enjoyable to read the recipe.
stuffed giant portabella mushrooms (not a stuffed pepper fan)….awesome
★★★★★
Delicious! Pretty simple and satisfying. I made the queso dip with it…a big hit!
★★★★★
Eva, that’s great! So glad you enjoyed it. Thanks for reaching out.
This was really yummy, made the vegan cashew queso to go on top and it was the perfect addition. My kids don’t like stuffed peppers so I only stuffed 2 peppers for my husband and I and they ate the rice and bean mixture with chips. All 4 kids loved it, and I promise that doesn’t happen very often!
★★★★★
That’s great! Thanks for sharing.
Hi, what do you put at the bottom of the baking pan for cooking? Water, water & oil? What do you suggest
Thank you
Natalie
If it’s for this recipe just parchment paper. But, for sauteeing, I just use the pan and maybe water or veggie broth sometimes.
Sooooo delicious! I changed it slightly with additional ingredients but was thankful for you sharing. Just starting on this journey and this will definitely be one I fix again and again!
★★★★★
Thank you so much, Janet! And, make it work for you. These recipes are not gospel they are there to help, encourage, and give you confidence to get in the kitchen:) Blessings.
Made this tonight with the cashew queso topping….it is delicious! I’m not a confident cook but these were easy to make and turned out great! Thank- you for your simple, healthy recipes!
I will be making this again for sure and have also found my new favourite cheesy dip!
Sincerely, Jan
★★★★★
Jan, that is so great! I’m so glad you enjoyed everything and felt it was easy to make…and delicious:) That’s always my goal. Blessings.
This is a great recipe, and I would recommend it, especially with the Cashew Queso. One time saver is to half the peppers, put them in a glass pan with a little water and microwave them for a few minutes to soften them.
★★★★★
I’m so glad you enjoyed it, Katie. And, thanks for the tip! Great suggestion.
Delicious!
★★★★★