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Rachel White

Stuffed Peppers Vegan Dinner Recipe

Stuffed Peppers Vegan Dinner Recipe combines tender peppers with hearty filling for colorful plant-based comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 count bell peppers halved and seeded
Filling
  • 2 cups cooked rice
  • 1 cup black beans drained
  • 1 cup onion diced
  • 1 cup tomato sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt or to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Skillet
  • Baking Dish
  • Spoon
  • Freezer

Method
 

  1. Place pepper halves in a baking dish and roast briefly until just starting to soften.
  2. Heat oil in a skillet. Cook onion until tender and fragrant.
  3. Stir in rice, beans, half the tomato sauce, garlic powder, and salt.
  4. Spoon filling tightly into peppers and top with remaining sauce.
  5. Bake until peppers turn tender and filling is hot and lightly browned.
  6. Rest five minutes for easier assembly handling and cleaner servings.

Notes

Bake less for firmer peppers or longer for softer texture. Cover dish early if peppers brown too fast. Freeze cooled portions airtight up to 1 month. Rest before serving for tidy handling. Customize with lentils, corn, herbs, or chili flakes. Refrigerate leftovers up to 4 days.