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Stuffed Peppers

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Stuffed Peppers

This is a vegan take on a classic dish. Perfect as the star of dinner parties as these stuffed peppers are delicious, filling, and nutritious!

This is a vegan take on a classic dish. Perfect as the star of dinner parties as these stuffed peppers are delicious, filling, and nutritious!
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Directions

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Yields: 6 Servings
Instructions:

Ingredients:

6 peppers
4 tablespoons oil
2 cloves garlic (minced)
1 red onion (diced)
3⁄4 cups Celery (chopped)
1 tomato (chopped)
1 cup corn
1 cup black beans (cooked)
3 Serrano peppers (chopped)
1⁄4 cup tomato sauce
1 teaspoon chili powder
2 teaspoons cumin powder
1 1⁄2 cup long grain rice (cooked)
1⁄4 cup cilantro (chopped + a little for garnish)
1 cup vegan cheese (your choice)
1 lime (juiced)

Steps:

Cut off the top layer of the peppers (the “lid”) and spoon out the seeds and insides. Put them aside in a deep dish tray.
Add some oil to a pan on medium heat and add 2 minced garlic cloves, 1 diced red onion, 3/4 cup chopped celery, 1 chopped tomato, 1 cup of corn, 1 cup of black beans, 3 chopped Serrano peppers, and 1/4 cup of tomato sauce. Mix all ingredients together.
Add 1 teaspoon of chili powder, 2 teaspoons of cumin and 1 1/2 cups of cooked long grain rice. Mix everything together. Add 1/4 cup of chopped cilantro and mix again.
Use this mixture to stuff all of the peppers to the top. Top off with a vegan cheese of your choice (1 cup is enough for all 6 peppers).
Bake the peppers at 350 degrees for 1 hour.
Garnish the cooked peppers with the juice of one lime and some chopped cilantro.

Source:

Lena Tachdjian

Lena Tachdjian is a certified nutritionist and a writer who splits her time between Canada and Armenia. She writes about nutrition, health, food, recipes, culture, travel, animal rights, and more. You can contact her at [email protected] or follow her on her nutrition and travel blog www.thetravelingchamelian.blogspot.com

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