Are you looking for a vibrant, healthy, and utterly delicious meal that’s also surprisingly easy to make? Look no further! These vegan stuffed bell peppers are packed with flavor, nutrients, and are perfect for a quick weeknight dinner or a satisfying weekend lunch. This recipe is a fantastic example of how homemade cooking can be both simple and incredibly rewarding. Get ready to impress yourself and your loved ones with this easy recipe!
Ingredients:
- 4 large bell peppers (any color you like!), halved lengthwise and deseeded
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice, cooked
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup chopped mushrooms
- 1 red bell pepper, finely diced (optional, for extra color and sweetness)
- ½ cup chopped fresh cilantro
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- Salt and pepper to taste
- ½ cup vegetable broth
Instructions:
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Carefully cut the bell peppers in half lengthwise and remove the seeds and membranes. Lightly oil a baking dish.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the mushrooms and diced red bell pepper (if using) and cook until softened, about 3-5 minutes.
Step 3: Combine the Filling
In a large bowl, combine the cooked brown rice, black beans, corn, sautéed vegetables, cilantro, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all the delicious flavors.
Step 4: Stuff the Peppers
Spoon the rice and bean mixture evenly into the prepared bell pepper halves. Pour ½ cup of vegetable broth into the bottom of the baking dish.
Step 5: Bake
Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. If the peppers start to brown too quickly, you can loosely cover the baking dish with foil.
Tips for Success:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling for extra heat.
- Add some cheese: For a non-vegan variation, sprinkle some shredded cheddar cheese over the peppers during the last 5 minutes of baking.
- Use different grains: Quinoa or farro would be delicious substitutes for brown rice.
- Make it ahead: You can prepare the filling ahead of time and store it in the refrigerator until ready to stuff the peppers.
Variations:
- Mediterranean Stuffed Peppers: Substitute the black beans with chickpeas and add crumbled feta cheese (for a vegetarian option), sun-dried tomatoes, and Kalamata olives.
- Mexican Stuffed Peppers: Add a can of diced tomatoes, some taco seasoning, and top with salsa and avocado after baking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fiber: 10-15g
This recipe provides a satisfying and healthy meal, full of plant-based protein and fiber. It’s a great way to incorporate more vegetables into your diet, and it’s a perfect option for those seeking quick dinner ideas or healthy meal prepping solutions. Enjoy!