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Stuffed Peppers · Black Bean and Rice (Vegan)

Vegan Black Bean and Rice Stuffed Peppers

Bell peppers filled with smoky black beans, rice, corn and salsa, baked until tender. A filling plant-based dinner that reheats beautifully for lunches.

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Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
6
Level
Easy

Ingredients

  • 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)

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

Tip: Any leftover filling makes a good burrito bowl.

Tip: For a gluten-free dish, check the labels on the salsa and chili powder.

Tip: Not vegan? Sprinkle shredded cheese on top for the last 5 minutes.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F or in the microwave.

Make ahead: Stuff the softened peppers, cover and refrigerate up to 1 day. Add 10 minutes to the bake.

Estimated nutrition per serving: 240 calories · protein 9 g · carbohydrates 47 g · fiber 11 g · sugars 12 g · fat 3.5 g (saturated 0.5 g) · sodium 800 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.