Stuffed Bell Peppers (Vegan)
Ingredients:
- 476 g (4 large) bell peppers
- 185 g (1 cup) cooked rice
- 1 can (400 g) black or kidney beans, drained and rinsed
- 1 can (400 g) diced tomatoes, drained slightly
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 196 g (1 medium) zucchini
- 165 g (1 cup) corn kernels
- 30 ml (2 tbsp) olive oil
- 4 g (2 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (1 tsp) chili powder
- 1.5 g (½ tsp) garlic powder
- Salt and black pepper to taste
- 80 g (2.8 oz) vegan cheese
- Fresh cilantro or parsley, to finish
- Lime wedges, to serve
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Leftover Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Trim a thin sliver off the bottom of each pepper if it wobbles — a pepper that stands upright on its own bakes evenly and won't spill its filling as it cooks.
Instructions:
- Preheat the oven: Preheat oven to 200°C (400°F). Lightly oil a baking dish large enough to hold all 4 peppers upright.
- Prep the peppers: Slice the top off each bell pepper and remove the seeds and white membranes. Trim a tiny sliver off the bottom if needed so they stand upright without tipping. Lightly brush or rub the outside of each pepper with olive oil. Place upright in the baking dish.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic, cumin, smoked paprika, chili powder, and garlic powder and cook for 1 minute until fragrant. Add the zucchini and cook for 2–3 minutes. Stir in the drained diced tomatoes and cook for 2 more minutes. Remove from heat and fold in the cooked rice, beans, and corn. Season generously with salt and pepper. Taste — the filling should be well-seasoned as the pepper will absorb some of the flavour.
- Fill the peppers: Spoon the filling generously into each pepper, pressing it down lightly and mounding it slightly over the top. If using vegan cheese, sprinkle it over each filled pepper.
- Bake covered: Cover the baking dish tightly with foil and bake for 25 minutes. The steam helps cook the peppers through without drying out the filling.
- Uncover and finish: Remove the foil and bake for another 10 minutes until the peppers are tender with slightly charred edges and the cheese (if using) is melted and golden.
- Serve: Let rest for 5 minutes before serving. Top with fresh cilantro or parsley and serve with lime wedges on the side.
Notes: Mixed colour peppers make the dish look stunning on the table — red and orange are the sweetest, green is more bitter and holds up best to strong spices. Season the filling generously before stuffing; it should taste almost over-seasoned on its own as the pepper mellows it. Covering with foil for the first part of baking is key to cooking the pepper all the way through without drying out the filling.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C for 15 minutes or microwave for 2-3 minutes. These also freeze well — freeze individually wrapped for up to 2 months and reheat from frozen at 180°C for 30-35 minutes.
Variations: Use couscous instead of rice, swap beans for chickpeas, and add olives, sun-dried tomatoes, and herbs for a Mediterranean style. Use a lentil bolognese as the filling and top with vegan mozzarella for an Italian style. Replace rice with cooked quinoa for extra protein. Slice peppers lengthwise into boats instead of whole cups for faster cooking and easier serving.
Serving Suggestions: Serve with a simple green salad, guacamole, vegan sour cream, or a side of cornbread.
A few ingredients do most of the work in this recipe. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The zucchini adds moisture and a mild vegetal note.
Stuffed Bell Peppers (Vegan)
Ingredients:
- 476 g (4 large) bell peppers
- 185 g (1 cup) cooked rice
- 1 can (400 g) black or kidney beans, drained and rinsed
- 1 can (400 g) diced tomatoes, drained slightly
- 160 g (1 medium) onion
- 9 g (3) garlic cloves
- 196 g (1 medium) zucchini
- 165 g (1 cup) corn kernels
- 30 ml (2 tbsp) olive oil
- 4 g (2 tsp) cumin
- 2.3 g (1 tsp) smoked paprika
- 2.5 g (1 tsp) chili powder
- 1.5 g (½ tsp) garlic powder
- Salt and black pepper to taste
- 80 g (2.8 oz) vegan cheese
- Fresh cilantro or parsley, to finish
- Lime wedges, to serve
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The zucchini adds moisture and a mild vegetal note.
Prep:
Trim a thin sliver off the bottom of each pepper if it wobbles — a pepper that stands upright on its own bakes evenly and won't spill its filling as it cooks.
Instructions:
- Preheat the oven: Preheat oven to 200°C (400°F). Lightly oil a baking dish large enough to hold all 4 peppers upright.
- Prep the peppers: Slice the top off each bell pepper and remove the seeds and white membranes. Trim a tiny sliver off the bottom if needed so they stand upright without tipping. Lightly brush or rub the outside of each pepper with olive oil. Place upright in the baking dish.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic, cumin, smoked paprika, chili powder, and garlic powder and cook for 1 minute until fragrant. Add the zucchini and cook for 2–3 minutes. Stir in the drained diced tomatoes and cook for 2 more minutes. Remove from heat and fold in the cooked rice, beans, and corn. Season generously with salt and pepper. Taste — the filling should be well-seasoned as the pepper will absorb some of the flavour.
- Fill the peppers: Spoon the filling generously into each pepper, pressing it down lightly and mounding it slightly over the top. If using vegan cheese, sprinkle it over each filled pepper.
- Bake covered: Cover the baking dish tightly with foil and bake for 25 minutes. The steam helps cook the peppers through without drying out the filling.
- Uncover and finish: Remove the foil and bake for another 10 minutes until the peppers are tender with slightly charred edges and the cheese (if using) is melted and golden.
- Serve: Let rest for 5 minutes before serving. Top with fresh cilantro or parsley and serve with lime wedges on the side.
