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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any color, drama encouraged
  • 1 cup cooked brown rice
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro garnish

Method
 

  1. Preheat oven to 375°F like the organized goddess you are.
  2. Slice off pepper tops and scoop out seeds with flair.
  3. In a bowl, mix rice, beans, corn, tomatoes, onion, olive oil, and spices.
  4. Stuff each pepper with the mixture like you're loading it with secrets.
  5. Place them upright in a baking dish like little veggie soldiers.
  6. Cover with foil (optional) and bake for 35 minutes until soft and slightly roasted.
  7. 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.