Nitrate & Nitrite Free Vegan Mexican Stuffed Peppers
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Learn more →Ingredients
4 servings
For the filling
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the peppers
- 4 large bell peppers, any color
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Combine the rice and vegetable broth in a large pot over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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