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Plants Not Plastic

Vegan Spanish Rice Stuffed Bell Peppers

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 halves
Course: Main Course
Cuisine: Mexican
Calories: 157.1
Ingredients Equipment Method Video Notes

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

Equipment

  • casserole dish

Method
 

  1. In a large pot or pan, saute onion and garlic over medium heat until onions are translucent, about 5-7 minutes
  2. Add spices and cook for an additional 1-2 minutes
  3. Stir in tomatoes, cooked rice, beans and corn and cook until mixture is heated through - about 5 minutes
  4. Preheat oven to 350 degrees Fahrenheit
  5. Fill each halved pepper with the filling, then cover and bake for 20 minutes
  6. Remove cover and bake for an additional 15-30 minutes (2)
  7. Serve by itself or with fresh lime juice, cilantro, hot sauce or salsa
  8. Enjoy!

Video

Notes

  1. Green are the least sweet and go well with the savory filling; they are also the sturdiest and hold up well in the oven.
  2. 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.