Simple, tasty, vegan stuffed peppers made with just 9 ingredients. They’re also gluten-free, super healthy and a great entree or side dish.
I’m in love with this recipe. Look at those colors, peppers are so beautiful and taste like heaven. The filling is made with beans, brown rice, corn and salsa, so it’s a super nutritious, healthy, Mexican-style entree or side dish, you choose.
We used one green bell pepper, one yellow bell pepper and one red bell pepper, but you don’t have to, any color will do. We prefer to follow a colorful diet to get as many nutrients as we can from plant foods.
If you want to save some time, make big batches of this recipe and then reheat the peppers in the oven (we don’t use the microwave, but I’m sure it works as well).
If you like our vegan stuffed peppers, check out these recipes: vegan sweet potato and black bean enchiladas (gf), Mexican-style tomato soup, muhammara (red pepper and walnut dip), roasted red pepper hummus and simple vegan Piquillo pepper pasta (gf).
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 1x
- Category: Main Dish, Side Dish
- Cuisine: Vegan, Mexican
Simple, tasty, vegan stuffed peppers made with just 9 ingredients. They’re also gluten-free, super healthy and a great entree or side dish.
Ingredients
- 2 to 3 bell peppers, halved, seeds removed
- 3/4 cup cooked brown rice (150 g)
- 3/4 cup canned or cooked kidney beans (130 g)
- 3/4 cup salsa (200 g)
- 1/4 cup corn kernels (35 g)
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Place the peppers onto a lined baking sheet and bake for 20 minutes.
- Mix the rest of the ingredients in a large mixing bowl untill well combined.
- Stuff halved peppers with the mixture and bake them for another 20 minutes.
- Serve the vegan stuffed peppers with your favorite toppings. We added some avodado, raw red onion and parsley (chopped).
- Keep them in a sealed container in the fridge for 3 to 4 days.
Notes
- Feel free to use others grains, legumes, spices or herbs.
- If you don’t want to use salsa, add some tomato sauce or chopped tomatoes and also some cayenne powder instead.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 255
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 2.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 49.5 g
- Fiber: 11.5 g
- Protein: 14.7 g
Delicious, love the Mexican taste of this. Can you freeze the leftover mix?
★★★★★
Hi Amy! Thanks a lot 🙂 Yes, you can!
So tasty!!!!!!! I changed the kidney beans for chic peas because I didnt have any in. So easy and quick to make. Will now add this to my weekly dinners. Thank you for sharing this recipe.
★★★★★
Hi Sophie! You’re so welcome 🙂 So glad you enjoyed it!
Loved it , made exactly as ordered, spicy for me, I will get mildersalsa next time
Hi Linda! So glad you liked it 🙂
I left out the salsa and yeast (since I can’t eat tomatoes) and added boca vegan crumbles and follow your heart vegan cheese on top. YUM!!
★★★★★
Hi Sitara! Sounds amazing too 😀
Hi,
Thankyou for sharing with us !
I love peppers and it looks delicious.
Time to try out.
Greetings from another blogger
– Jennifer M. Healthy Language
Hi Jennifer! Hope you like them 😉
Should I drain the beans and corn, both are canned?
Hi Bob! Yes, you should. We used canned beans and corn. Have a nice day!