Spanish rice, black beans, corn, and simple stuffed peppers. With some lemon juice and mashed avocado, they are very delicious!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 (Optional)
- 4 ounces tomato sauce
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
- 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.
- 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.
- 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.
- 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.
Reviews
I chose to make these with green bell peppers rather than the sweeter red bell peppers. I also left out the corn because of the sweetness. Hubby was unaware that I used plant based ‘meat’ and he loved them. Very good. Thank you for sharing your recipe.
Super easy and delicious! Mine got a little well done on top but honestly, that’s my favorite part of stuffed peppers. I had this with roasted corn topped with some chili lime seasoning. This was an amazing vegan lunch.
Make sure to read the ingredients for the Spanish rice mix… most have dairy (cheese) or animal broth in them so they aren’t vegan. I went with a brand called Farmhouse. These are filling and good as leftovers. Would make again.
I used plant based meat. Delicious