Vegan Stuffed Peppers – A Colorful Dinner Idea
Stuffed Bell Peppers with Black Beans Recipe
A healthy, colorful, and flavorful dish filled with black beans, rice, tomatoes, and spices — baked to perfection. Vegan-friendly, high in fiber & protein, and perfect for lunch or dinner!
🥑 Ingredients (Serves 4):
For the filling:
- 2 bell peppers (any color), halved and seeds removed
- 1 cup cooked brown rice or quinoa
- 1 cup canned black beans, drained and rinsed
- ½ cup diced tomatoes (fresh or canned)
- ½ cup corn kernels (optional)
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp tomato sauce or salsa (optional)
Optional toppings:
- Fresh cilantro
- Avocado slices
- Lime wedges
- Vegan sour cream or Greek yogurt
🍳 Instructions:
1. Preheat the Oven
- Preheat your oven to 375°F (190°C) .
2. Prepare the Filling
- In a bowl, mix together cooked rice, black beans, tomatoes, corn (if using), onion, garlic, cumin, paprika, salt, and pepper.
- Add tomato sauce or salsa if you like a saucier texture.
3. Stuff the Peppers
- Place the bell pepper halves cut-side up on a baking sheet.
- Spoon the filling evenly into each pepper half.
4. Bake Until Tender
- Bake for 20–25 minutes , until the peppers are soft and slightly caramelized.
5. Serve Warm
- Garnish with fresh herbs, avocado, or a squeeze of lime before serving.
✅ Tips:
- Make it spicier by adding jalapeños or chili flakes.
- Add shredded vegan cheese or regular cheese on top during the last 5 minutes of baking.
- Double the batch and refrigerate for meal prep (lasts 3–4 days).
