Vegan Stuffed Peppers Recipe
Vegan Stuffed Peppers are made with so much goodness! This simple yet delicious dish is enough to make you smile, as these densely packed morsels filled to the brim with healthy ingredients do the job of fueling your body right.
Cauliflower is the star of the show. This vegetable is known for being a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, as well as a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese – phew! All of that in just one ingredient!
This recipe utilizes cauliflower rice, a healthier take on traditional rice. It will warm your tummy nicely without making you feel overfull and underfed from a nutritional point of view.
Next up are black beans, which blend in nicely with the cauliflower rice. The beans provide balance with a nice calcium profile, a mineral commonly known as essential for strong, healthy bones and teeth. Black beans are also rich in iron, magnesium, phosphorus, potassium, folate, vitamin K, and a great source of fiber which will help keep your stomach healthy.
Last but not least, the bell peppers, which provide intense fresh flavor while housing our flavorsome stuffing! When it comes to bell pepper colors, I personally prefer red, but you can use whatever color bell pepper suits your taste. As well as being delicious and a nice compliment to the range of flavors and textures in this meal, bell peppers contain vitamin B6, vitamin C, potassium, manganese, and folate – which round out this recipe to be a pretty healthy dish!
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- Serves 4
- 1 bag of organic cauliflower rice
- 1 Tbsp olive oil
- 3 cloves garlic, minced (optional)
- 1 cup diced red onion
- 1 pinch each sea salt and black pepper
- 4 large red, yellow, or orange bell peppers (halved, seeds removed)
- 1 15-ounce can black beans (rinsed and drained)
- 2/3 cup salsa (plus more for serving)
- 2 tsp cumin powder
- 2 tsp chili powder
- 2-3 Tbsp lime juice
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1 medium ripe avocado (sliced)
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.
- Heat cauliflower rice in a large rimmed skillet over medium heat.
- Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
- Place the lid on to steam the rice for about 1 minute.
- Remove from heat and transfer the mixture to a large mixing bowl.
- You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.
- Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine.
- Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side).
- Cover the dish with foil.
- Bake for 30 minutes covered.
- Remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown.
- For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
- Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes.
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