5.0 from 3 votes
Vegan Stuffed Peppers Recipe
These vegan stuffed peppers are huge on flavor with colorful bell peppers stuffed with a spiced mix of rice and beans in fire roasted tomato sauce, so good!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 215 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 large bell peppers use any color – green, yellow, red, orange
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1-2 Jalapeno peppers chopped - optional, for spicy
- 5 cloves garlic chopped
- 14.5 ounces fire roasted tomatoes canned - or use diced tomatoes or tomato sauce
- 1 tablespoon chili powder I’m using a New Mexican blend
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
- salt and pepper to taste
- hot sauce to taste
- 1 can white beans or use black beans or kidney beans – drained
- 2 cups cooked rice white brown, or wild rice
- For Garnish. Fresh chopped parsley, red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the bell peppers) to a boil.
- Wash the bell peppers, slice them half lengthwise, then scoop out the insides. If needed, slice a very small part off the bottom of the peppers so they will stand upright.
- Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can roast the peppers for 20 minutes to soften).
- Set the softened peppers into a lightly oiled baking dish.
- Heat the oil in a large pan to medium heat and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
- Add the fire roasted tomatoes, seasonings, hot sauce, and beans. Simmer for 10 minutes to develop the flavor.
- Stir in the cooked rice.
- Stuff each pepper with the filling mixture, then bake the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference.
- Cool slightly, garnish, and serve.
Cup of Yum
Notes
- Variations. Corn is a great addition to this recipe, as are other vegetables like zucchini, squash, or carrots. Consider lentils or quinoa in place of the rice.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
199mg
(8%)
Potassium
400mg
(11%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4782IU
(96%)
Vitamin C
162mg
(180%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 199mg | 8% |
| Potassium | 400mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4782IU | 96% |
| Vitamin C | 162mg | 180% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.