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Vegan Spanish Rice Stuffed Bell Peppers

Plants Not Plastic
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 8 halves
Calories 157.1 kcal

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

  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.