The vegan stuffed pepper. It’s a beautiful thing!

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They are simple, requiring just 13 ingredients you likely have on hand right at the moment.
The filling is so delicious on its own – loaded with brown rice, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection.

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You are going to LOVE these peppers!

Easy to make
Flavorful
Hearty
Filling
Healthy
& Versatile

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If you make this recipe, let us know. Leave a comment, we LOVE seeing what you come up with.

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Vegan Stuffed Peppers

Plant Based Stuffed Peppers

Yield: 6

Author: Carol Aguirre
PREP TIME: 10 M
COOK TIME: 30 M
TOTAL TIME: 40 M

INGREDIENTS

Cashew Sauce
  • 1 cup  Raw Cashews (does not have to be soaked overnight)
  • 3/4 cup  Vegetable Stock
  • 1 Tbsp  Crushed Garlic
  • 2 Tbsp  Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Cumin
  • 1 Tbsp Sliced Jalapeños
For the Peppers
  • 6 Red Bell Peppers (topped and cored)
Pepper Filling
  • Tbsp Olive Oil
  • 1/2 Red Onion, Medium (Chopped)
  • 1 Tbsp Crushed Garlic
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Cumin
  • 1 15oz Can Black Beans (Drained)
  • 1 14oz  Can Corn (Drained)
  • Chopped Bell Pepper Tops
  • 2 cups Cooked Brown Rice
  • 1/4 cup Cilantro (Chopped)
  • Kosher Salt and Black Pepper (To Taste)

INSTRUCTIONS

  1. Add the raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, cumin and sliced jalapeños to a food processor and blend until smooth. Set aside.
  2. Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers.
  3. Chop up the tops of the peppers to use in the black beans, corn and rice filling.
  4. Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a pan and sauté until the onions are softened.
  5. Add in the black beans and corn and the chopped pepper tops and sauté until the peppers are soft.
  6. Add the cooked brown rice and chopped cilantro and mix it in.
  7. Add the cashew sauce over the top of the black beans, corn, rice and mix together.
  8. Preheat the oven to 400°F and place your cored peppers into a 9×13 baking dish.
  9. Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 30 minutes or until browned on top.
  10. Serve with chopped avocado, tomatoes, and cilantro.

 

Carol Aguirre MS, RD/LDN