Vegan Stuffed Peppers Recipe

🧂 Ingredients

• 4 large bell peppers

  use any color – green, yellow, red, orange
• 1 tablespoon olive oil
• 1 medium onion

  chopped
• 1-2 jalapeno peppers

  chopped - optional, for spicy
• 5 cloves garlic chopped
• 14.5 ounces fire roasted tomatoes

  canned - or use diced tomatoes or tomato sauce
• 1 tablespoon chili powder

  I’m using a New Mexican blend
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon cumin
• Salt and pepper to taste
• Hot sauce to taste
• 1 can white beans

  or use black beans or kidney beans – drained
• 2 cups cooked rice white

  brown, or wild rice
• For Garnish. Fresh chopped parsley, red pepper flakes

Instructions

• 1 Preheat your oven to 425°F (220°C) and bring a pot of water (enough to cover the
  bell peppers) to a boil.
• 2 Wash the bell peppers, slice them half lengthwise, then scoop out the insides.
  If needed, slice a very small part off the bottom of the peppers so they will
  stand upright.
• 3 Blanch the bell peppers for 5 minutes to slightly soften. (Alternative, you can
  roast the peppers for 20 minutes to soften).
• 4 Set the softened peppers into a lightly oiled baking dish.
• 5 Heat the oil in a large pan to medium heat and add the onions and jalapeno
  pepper. Cook for 5 minutes to soften.
• 6 Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• 7 Add the fire roasted tomatoes, seasonings, hot sauce, and beans. Simmer for 10
  minutes to develop the flavor.
• 8 Stir in the cooked rice.
• 9 Stuff each pepper with the filling mixture, then bake the stuffed peppers for
  15-20 minutes, or until the peppers are tender to your preference.
• 10 Cool slightly, garnish, and serve.

Nutrition Info