Vegan Stuffed Peppers: A Flavorful & Healthy Meal
Are you looking for a delicious and healthy vegan recipe that's both satisfying and easy to make? Look no further than this vegan stuffed peppers recipe! This recipe is packed with flavor and nutrients, making it a perfect weeknight dinner or a crowd-pleasing dish for a potluck. It's also highly adaptable, allowing you to use your favorite vegetables and spices.
Why Choose Vegan Stuffed Peppers?
Vegan stuffed peppers offer a fantastic way to incorporate a wide array of vegetables into your diet. They are:
- Healthy: Loaded with vitamins, fiber, and antioxidants from the colorful peppers and filling.
- Hearty: The filling is substantial enough to be a complete meal, leaving you feeling full and satisfied.
- Versatile: Easily customizable to your taste preferences and dietary needs. Experiment with different grains, beans, and spices!
- Family-friendly: A great way to get even picky eaters to enjoy their veggies.
- Budget-friendly: Uses readily available and affordable ingredients.
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities accordingly for larger or smaller groups.
- For the Peppers:
- 6 large bell peppers (various colors for visual appeal!), tops removed and seeds scooped out
- For the Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice, cooked
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 cup chopped mushrooms
- 1 cup chopped zucchini
- 1/2 cup chopped carrots
- 1 (14.5-ounce) can of diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup vegetable broth (optional, for extra moisture)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prep the Peppers: Preheat your oven to 375°F (190°C). Carefully remove the tops and seeds from the bell peppers. Lightly oil a baking dish.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Combine the Filling: Add the cooked rice, kidney beans, black beans, mushrooms, zucchini, and carrots to the skillet. Stir in the diced tomatoes (with their juices!), chili powder, cumin, smoked paprika, salt, and pepper. If the mixture seems dry, add the vegetable broth.
- Stuff the Peppers: Spoon the filling evenly into the prepared bell peppers.
- Bake: Place the stuffed peppers in the prepared baking dish. Add a little water to the bottom of the dish to prevent sticking. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- Garnish & Serve: Garnish with fresh cilantro and serve hot.
Tips & Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling for extra heat.
- Add some cheese (optional): For a non-vegan version, sprinkle some vegan cheese over the stuffed peppers before baking.
- Use different beans: Experiment with other beans like pinto beans or cannellini beans.
- Add other vegetables: Feel free to add other vegetables like corn, bell peppers, or spinach.
- Make it a complete meal: Serve with a side salad or crusty bread for a more substantial meal.
This vegan stuffed peppers recipe is a guaranteed crowd-pleaser! Enjoy this healthy and flavorful dish, and don't hesitate to experiment with different ingredients to make it your own. Let us know in the comments how your vegan stuffed peppers turned out!
