Vegan Stuffed Peppers
Vegan stuffed peppers, simple, tasty, and made with only 9 ingredients. They're gluten-free, healthy, and absolutely delicious.
Servings: 3
Calories: 210kcal
Ingredients
- 3 bell peppers halved, seeds removed
- ¾ cup cooked rice
- ¾ cup canned or cooked kidney beans
- ¾ cup salsa
- ¼ cup corn kernels
- ¼ cup nutritional yeast
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup vegan shredded cheese optional
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Place the peppers onto a lined baking sheet and bake for 20 minutes.
- Mix all the remaining ingredients in a large mixing bowl until well combined.
- Stuff halved peppers with the mixture and bake for another 15 minutes.
- Top with optional vegan shredded cheese and bake for another 5 to 10 minutes. Cooking time may vary depending on your oven. If you don’t want to add cheese, just bake the stuffed peppers for a total of 20 to 25 minutes.
- Serve them with your favorite toppings or as a side dish to a vegan protein like tempeh or seitan. You can also chop some tempeh bacon or vegan bacon and add it to the filling. I added some chopped cilantro on top.
- Keep them in a sealed container in the fridge for 3-5 days.
Notes
- You may need more or fewer bell peppers depending on their size.
- Feel free to use other 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.
- If you’re using frozen corn kernels you should cook them first.
- Nutritional info has been calculated without the vegan shredded cheese.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 27g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 613mg | Fiber: 11g | Sugar: 11g