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Vegan Stuffed Peppers with Rice
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Vegan stuffed peppers with black beans, corn, Spanish rice, mashed avocado, and lemon juice.
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
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) package Spanish rice mix
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, drained
  • 1 tablespoon nutritional yeast
  • 4 ounces tomato sauce
Instructions:
  • Bring a large pot of water to a boil, then cook bell peppers until soft for 8-10 minutes. Drain and sprinkle the insides with salt before setting aside for 10 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and line a baking dish with shiny aluminum foil.
  • In a large skillet over medium-high heat, sizzle vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt until most of the liquid evaporates, which takes about 5 to 10 minutes. Remove from heat once done, and enjoy!
  • In a saucepan over medium heat, mix water, 1 cup broth, and Spanish rice package. Bring to a boil, then simmer for 8 minutes. Stir in black beans and corn. Add "ground beef" mixture with some liquid to keep the stuffing moist. Mix in nutritional yeast until well combined.
  • Remove any excess water from the peppers. Use a spoon to stuff them tightly with the rice mixture. Arrange the stuffed peppers in the baking pan, spooning extra rice mixture around them. Pour tomato sauce over the peppers and rice before covering with aluminum foil.
  • Place in the preheated oven for 20 minutes. Uncover and bake for an extra 10 minutes. Allow the peppers to rest for 5 minutes before serving.

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