1. Recipes

How to Make Vegan Stuffed Peppers with Rice - A Step-by-Step Guide

Stuffed peppers are a classic comfort food, and this vegan twist on the traditional recipe is sure to win over even the most ardent meat lovers. These Vegan Stuffed Peppers with Rice are a delicious and hearty option for anyone looking for a satisfying, plant-based meal. Whether you're a seasoned vegan or new to the lifestyle, these stuffed peppers are a fantastic addition to your recipe repertoire.

What makes this dish truly unique is the flavorful and protein-packed filling. Instead...

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Ingredients

  • 4 red bell peppers, tops and seeds removed
  • salt to taste
  • 1 cup vegan "ground beef," frozen (such as Beyond Meat®)
  • 1 cup diced onion
  • 1 cup diced tomatoes
  • 1 (14 ounce) can vegetable broth, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1 cup water
  • 1 (8 ounce) package Spanish rice mix
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, drained
  • 1 tablespoon nutritional yeast (Optional)
  • 4 ounces tomato sauce

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
  • Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.
  • Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.
  • Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.

    • Nutrition

    295 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 1116mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 12g
    • Total Sugars: 12g
    • Protein: 19g
    • Vitamin C: 174mg
    • Calcium: 123mg
    • Iron: 5mg
    • Potassium: 1217mg

    Categories

    Vegan recipes
    Stuffed pepper recipes
    Rice recipes