The Best Vegan Stuffed Peppers
These easy vegan stuffed peppers are made with whole food ingredients and are a hearty and delicious dinner idea the whole family will love.
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Servings: 6 servings
Calories: 283kcal
Cost: $10
Equipment
- stove
- Oven
Ingredients
- 1 cup brown rice or your favorite grain
- 1 ½ cups vegetable broth you can use water, but it won’t be as flavorful
- Pinch of sea salt
- 15 ounce black beans drained and rinsed well
- 1 tablespoon ground chili powder
- 2 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- Sea salt to taste
- Ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 4 large bell peppers tops removed and set aside, remove the core and seeds
- 1 jalapeno pepper core removed and finely chopped
- 1 small onion finely chopped
- 1 medium tomato finely chopped
- 3 garlic cloves minced
- 3 cups spinach chopped (measure before chopping)
- ½ cup cilantro leaves chopped
- OPTIONAL TOPPINGS
- Vegan cheese
- Fresh cilantro
Instructions
- Preheat the oven to 400˚F (204˚C)
- FOR THE PEPPERS
- Cut the tops off of the peppers and scoop out the core and seeds. Remove the stems from the tops and finely chop the pepper to add to the filling. Rub with a thin layer of olive oil and place in a large baking pan, making sure they don’t touch. Roast for approximately 40 minutes, or until they’re fork tender. They will probably collapse. That’s fine, don’t worry.
- FOR THE RICE
- Combine the 1 cup rice and 1 ½ cups vegetable broth, and a pinch of sea salt in a medium saucepan and bring to a boil. Once the broth is boiling, cover the pan and reduce the heat to simmer and cook for 40 minutes) or until the broth is completely evaporated and the rice is tender. Remove from heat, keep covered, let sit for 10 minutes. NOTE: Check the cooking instructions on the package of rice that you use and follow those directions if they’re different than ours.
- Heat a large skillet on medium heat, add the 1 tablespoon (15 g) of chili powder, 2 teaspoon of cumin, 1 teaspoon smoked paprika, and stir. Continue stirring until the spices release their oil and become fragrant, approximately 3 to 4 minutes.
- Add 1 tablespoon of olive oil to the pan with the spices and when the oil is hot, add the chopped red bell pepper, jalapeno, and onion, and stir to combine. Cook until the onion becomes translucent, approximately 5 to 7 minutes. Add the garlic and stir to combine. Cook for another 2 minutes. Remove from heat.
- Combine the rice, 3 cups of spinach, chopped tomato, and ½ cup of cilantro to the vegetables and stir to completely combine.
- Stuff the bell peppers to the top with the filling and add vegan cheese to the top if desired. Roast for 15 minutes.
- Sprinkle the top with freshly chopped cilantro.
Notes
NUTRITION DISCLAIMER
TIPS
Dice the vegetables the same size. When you don’t dice them evenly, they don’t cook evenly, resulting in some vegetables being cooked through and some too hard. Know your spice levels. If you like spicy food, then follow our instructions and taste the filling. Add more if you want more spice. If you don’t like spicy food, add half of what we suggest, taste, and add more if necessary.
STORAGE
You can make these ahead and store in an airtight container for up to 4 days. Put them in a baking pan and cover with foil and reheat in a 350˚F (176˚C) oven until warmed through to the center. Freeze them in a freezer safe container for up to 3 months. Reheat as instructed above.
Nutrition
Serving: 250g | Calories: 283kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 734mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4848IU | Vitamin C: 113mg | Calcium: 73mg | Iron: 4mg
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