Name: Vegan Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
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; Shane & Simple Healthy Tortilla Chips crushed; Shane & Simple Cashew Queso or Vegan Cheese Sauce; Cashew Sour Cream; Tofu Sour Cream; Chopped Green Onion

Vegan Stuffed Bell Peppers

Recipe by Shane Martin

Total Time50 minutes
Yield4-5 Peppers 1x
DietVegan

Delicious Vegan Stuffed Bell Peppers filled with smoky chipotle-flavored rice and black bean filling. Hearty, healthy, filling, and easy to make.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Ingredients

Scale

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 (affiliate link), 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 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 (affiliate link). 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.