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Vegan Black Bean and Rice Stuffed Peppers

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 5 min

  • 6 large bell peppers, any color
  • ¼ cup water, for the baking dish
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 can diced tomatoes, 14.5 oz, drained
  • 1 cup frozen corn
  • 2 cups cooked rice, white or brown
  • 1 tsp kosher salt
  • 1 cup salsa, divided
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, diced, for serving (optional)
simmerbee.com/r/stuffed-peppers-black-bean-rice-veganSimmerbeeCard 1 of 2 · front

Vegan Black Bean and Rice Stuffed Peppers

Steps

  1. Heat the oven to 375°F (190°C).
  2. Cut the tops off the peppers and pull out the seeds and white ribs. If a pepper won't stand up, shave a thin slice off the bottom without cutting through.
  3. Stand the peppers in a 9x13 baking dish and pour the water into the dish.
  4. Cover with foil and bake to soften the peppers.
  5. While they bake, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until soft.
  6. Add the garlic, cumin, chili powder and smoked paprika and stir until fragrant.
simmerbee.com/r/stuffed-peppers-black-bean-rice-veganSimmerbeeCard 1 of 2 · back

Vegan Black Bean and Rice Stuffed Peppers

Steps, continued

  1. Stir in the beans, tomatoes, corn, rice, salt and 1/2 cup of the salsa and cook until hot.
  2. Stir in the cilantro.
  3. Spoon the filling into the peppers, packing it lightly, and top each with some of the remaining salsa.
  4. Bake uncovered until the peppers are tender and the filling is hot.
  5. Serve topped with avocado.