Vegan Mexican Stuffed Peppers
These colorful stuffed peppers are the kind of hearty, crowd-pleasing dinner that makes it genuinely easy to eat plants without feeling like you're missing a thing. The filling is a savory blend of fluffy rice cooked in vegetable broth, black beans, sweet corn, and salsa, all seasoned with cumin, chili powder, and smoked paprika for that deep, smoky warmth. Sautéed onion and garlic build a solid flavor base before everything comes together in the skillet, so by the time the peppers hit the oven, the filling is already packed with flavor. The peppers steam under foil first to get perfectly tender, then the foil comes off so the shredded vegan cheese can melt and the edges can pick up a little color — it's a simple two-stage bake that makes a real difference in texture. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. This recipe serves four, so it's ideal for a weeknight family dinner or meal prep you'll actually look forward to eating.
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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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