This week I’m bringing you another legitimate entree you can impress your friends and family with.
Plated entrees are somewhat few and far between for me, because most of my recipes tend to be day-to-day, large pot, batch recipes options for less overall time in the kitchen. But these stuffed peppers have always been a hit when I’ve taken them to dinner parties during the holidays; they’re also easy to serve up because they’re already pre-portioned, so no one has to question how much they can take without seeming rude! If I make this just for me and Dan, though, I tend to make a double batch because they disappear quickly – on our own, we can clear out a whole baking dish in one or two sittings.
My dad used to make stuffed bell peppers for the family growing up, so this recipe is inspired by the ones I grew up eating. The filling is delicious and could be eaten on its own – the spices are similar to a classic chili recipe – but it’s even better when packed into a half-pepper and baked to get a brown and crispy layer on top.
These handheld treats (or eaten with a fork if you’re being proper) are:
- Hearty
- Spicy
- Flavor-packed
- Sit-down-dinner-friendly
They’re also whole food, plant based, vegan-friendly, gluten-free and low fat.
These stuffed peppers store great in the fridge as leftovers and are easy to pack and take on the go for work.
If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Vegan Spanish Rice Stuffed Bell Peppers
Equipment
- casserole dish
Ingredients
- 4 medium bell peppers of choice - I use green (1) halved lengthwise
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups cooked rice - I use jasmine
- 1 cup black beans rinsed & drained or cooked at home
- 1 cup corn
- 4 medium Roma tomatoes diced
- 2 tbsp chili powder
- 1 tbsp nutritional yeast
- 2 tsp cumin
- 2 tsp paprika
- 1/2 tsp cayenne
- salt and pepper to taste
Instructions
- In a large pot or pan, saute onion and garlic over medium heat until onions are translucent, about 5-7 minutes
- Add spices and cook for an additional 1-2 minutes
- Stir in tomatoes, cooked rice, beans and corn and cook until mixture is heated through - about 5 minutes
- Preheat oven to 350 degrees Fahrenheit
- Fill each halved pepper with the filling, then cover and bake for 20 minutes
- Remove cover and bake for an additional 15-30 minutes (2)
- Serve by itself or with fresh lime juice, cilantro, hot sauce or salsa
- Enjoy!
Video
Notes
- Green are the least sweet and go well with the savory filling; they are also the sturdiest and hold up well in the oven.
- At 15 minutes the bell pepper will still be a bit crunchy, at 30 it will be soft. I prefer to pull mine out at 20-25 minutes for a somewhere in between.
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