Ingredients
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4 large bell peppers (red, yellow, or green)
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1 cup cooked brown rice
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup diced tomatoes (canned or fresh)
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1/2 cup diced red onion
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1/2 cup diced red bell pepper
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1/2 cup diced green bell pepper
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1 Salt and pepper to taste
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1 cup tomato sauce
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1/2 cup shredded vegan cheese (optional)
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1 Fresh cilantro for garnish
Directions
These Mexican stuffed bell peppers are a delightful blend of flavors. Enjoy them as a tasty and wholesome dinner option.
Customize these stuffed peppers with your favorite toppings, such as avocado, salsa, or a dollop of vegan sour cream for added Mexican flair.
Steps
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1
Done
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Preheat the oven to 375°F (190°C). |
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2
Done
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Slice off the tops of the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright. Set aside. |
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3
Done
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In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, red onion, red bell pepper, green bell pepper, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well. |
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4
Done
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Stuff each bell pepper with the rice and bean mixture, pressing down gently to pack the filling. |
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5
Done
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Pour a generous spoonful of tomato sauce over each stuffed pepper. |
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6
Done
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Place the stuffed bell peppers in a baking dish and cover the dish with aluminum foil. |
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7
Done
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Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. |
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8
Done
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If using vegan cheese, remove the foil, sprinkle the cheese on top of each pepper, and bake for an additional 5 minutes, or until the cheese is melted and bubbly. |
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9
Done
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Garnish with fresh cilantro before serving. |
