Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. There are many, many ways to make vegan stuffed peppers, but this is one of my favorite ways. I’m stuffing plump bell peppers with a seasoned mix of rice, beans, and fire roasted tomatoes with chili flavors. They’re filling and easy to make. They have a great balance of rice to beans, and they’re nice and saucy and moist from the delicious fire roasted tomatoes. And with lots of wonderful spices! The flavor is a bit like a bowl of vegan chili with rice stuffed into a bell pepper. I hope you love them as much as we do! Let’s talk about how to make vegan stuffed peppers, shall we?
Bell Peppers. Use any color – green peppers, yellow, red, orange. See my post About Bell Peppers. Vegetable Oil. For cooking. Other Vegetables. Onion, garlic, jalapenos (optional for spicy). Fire Roasted Tomatoes. I’m using canned for convenience. They’re my favorite. Spices. Chili Powder, dried oregano, dried basil, cumin, salt and pepper. Hot Sauce. Use your favorite brand, or homemade! See my hot sauce recipes. Beans. I’m using white beans, but use your favorite, like black beans or kidney beans. If using dried, soften and cook them first. Cooked Rice. This recipe works with white rice, brown rice, or wild rice. For Garnish. Fresh chopped parsley, red pepper flakes.
Wash the bell peppers then slice them half lengthwise and scoop out the insides. Blanch the bell peppers in boiling water to soften, or you can roast them a bit. Set them into a baking dish cut side up. For the stuffing, cook down the onion, jalapeno, and garlic in a bit of olive oil, then add the fire roasted tomatoes, seasoning, and beans. Simmer, mix in the cooked rice. Stuff the peppers with the rice mixture and bake them up for 20 minutes in your preheated oven! Boom! Done! Your vegan stuffed peppers ready to serve. These will really hit the spot. They’re quite filling! And gluten free! You can also freeze them for 2-3 months. See my post on How to Freeze Stuffed Peppers to enjoy later. This is great for making them ahead for meal prep. That’s it, my friends. I hope you enjoy my vegan stuffed bell peppers recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
