Vegan Stuffed Peppers with Rice Recipe
Stuffed bell peppers are basically edible containers of joy—like if meal prep wore a cute dress and actually had personality.
These vegan gems come packed with seasoned rice, beans, and vegetables—aka everything your body wants and your taste buds didn’t expect.
You take those hollowed-out beauties, fill them with flavor bombs, and roast them until even your neighbors sniff around for dinner invites.
They’re colorful, satisfying, protein-rich, and almost too pretty to eat. Almost.
Grab your apron, queen—this dish screams “I eat plants and have my life together” even if your laundry says otherwise.
Vegan Stuffed Peppers with Rice Recipe
Vegan stuffed bell peppers packed with rice, beans, veggies, and spices. Warm, hearty, and cozy enough to cancel plans for.
Ingredients
Method
- Preheat oven to 375°F like the organized goddess you are.
- Slice off pepper tops and scoop out seeds with flair.
- In a bowl, mix rice, beans, corn, tomatoes, onion, olive oil, and spices.
- Stuff each pepper with the mixture like you’re loading it with secrets.
- Place them upright in a baking dish like little veggie soldiers.
- Cover with foil (optional) and bake for 35 minutes until soft and slightly roasted.
- Remove from oven, sprinkle herbs, and admire your masterpiece before inhaling it.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 125%
- Vitamin A: 45%
- Folate: 20%
- Iron: 18%
- Potassium: 15%
✨ Additional Notes/Tips
- Use quinoa instead of rice for bonus bragging rights.
- Add jalapeños for heat if your taste buds are bored.
- Drizzle with tahini or vegan sour cream if you’re feeling fancy.
- Store leftovers in an airtight container and feel smug tomorrow.
- These freeze like a dream. Like your weekend plans—easily postponed.
