Vegan Stuffed Peppers with Rice recipe

All Recipes Best Recipe Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

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
4 ounces tomato sauce

Nutrition Info

295 calories
carbohydrate: 51.8 g
cholesterol: : -
fat: 2.6 g
fiber: 12 g
protein: 19.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1116.1 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

4 servings

Recipe Note

Easy stuffed peppers with black beans, corn, and Spanish rice. They taste absolutely fantastic with mashed avocado and a hint of lemon juice!

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Vegan Stuffed Peppers with Rice, simple recipe Vegan Stuffed Peppers with Rice, recipe Vegan Stuffed Peppers with Rice, recipe Vegan Stuffed Peppers with Rice, Vegan Stuffed Peppers with Rice recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe vegan, , easy recipes , baking , tasty recipe best recipes