Stuffed bell peppers are one of my favorite things to make at home. Not only are they easy to make, but they create natural portion control and make amazing left-overs!
For a long time my stuffed bell peppers included lots of ground beef and cheese and I loved them that way. When I decided to try making a household favorite vegan style I was nervous that it wouldn’t meet my taste bud expectations of a favorite meal! But boy was I wrong, these vegan stuffed peppers turned out amazingly delicious and can squarely compete with the cheesy, meaty version from my past life.
You can tweak the recipe below to add in meat and cheese if you just can’t live without it, but hey, life is short – live on the edge – try this healthier option, if you dare
Makes 3 Stuffed Peppers
3 Organic Green Bell Peppers
1.5 Cups Cooked Brown Rice
1 Cup Black Beans (if using canned, make sure to rinse them to get the extra salt off!)
1 Can Organic Diced Tomatoes (I absolutely love Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles for this recipe!)
1/4 Cup Diced Onion
1 tsp. Cumin
1/2 tsp. Paprika
1.5 tsp. Garlic Salt
1/2 tsp. Pepper
2 tsp. Organic Hot Sauce
1. Preheat oven to 350 degrees.
2. Slice tops off green bell peppers and cut out seeds.
3. Boil water on the stove, once you have a rolling boil submerge peppers for 3 – 5 minutes, do not overcook! (Peppers need to be boiled briefly to soften them prior to baking or else you’ll be baking for a loooong time, but overcooking can leech out vitamins!) Once done remove peppers from water and place top-up in 9 x 13 baking pan.
4. In a saucepan brown onions with a touch of olive oil for a few minutes. Then add rice, beans, and tomatoes and cook on medium heat until warm. The ingredients will blend together to make a nice stuffing consistency.
5. Add seasonings to saucepan and mix well. You can play with the seasonings if you want more of a certain flavor, just taste as you go!
6. Once the rice filling is warm and mixed well, spoon equal parts of the filling into the peppers in the baking pan.
7. Pop the baking pan into the oven and cook 30-35 minutes.
And there you have it, a delicious and healthy dinner that tastes even better the next day!
If you like more moisture with your peppers you can add organic marinara sauce to the recipe. Simple pour the sauce over the stuffed peppers just before you pop them into the oven. As much as I love marinara sauce, I didn’t add it to my recipe because they came out perfect for my taste without the sauce.
Also, if you do want to make these with meat and cheese simply add ground beef after browning the onions and cook until the beef is browned, then proceed with the rest of the recipe. Just be sure to adjust the measurements for the spices! And then when the peppers have about 8-10 minutes left in the oven, you can sprinkle with shredded cheddar cheese, you know, if you’re in to that sort of thing