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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 follow her on her nutrition and travel blog www.thetravelingchamelian.blogspot.com

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