Vegan Stuffed Bell Peppers

Name: Vegan Stuffed Bell Peppers
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 4 large bell peppers, tops removed and seeded; 1 1/2 cups cooked brown rice; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels; 1 (14 oz) can diced tomatoes, drained; 2 tsp ground cumin; 1/2 cup shredded vegan cheese

Tender bell peppers filled with a hearty mixture of rice, black beans, corn, and tomatoes, then baked until soft and savory.

50 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

5 steps

1
Preheat the oven to 375°F and arrange the hollowed bell peppers upright in a baking dish, trimming the bases slightly if needed so they stand steady.

2
In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, and cumin with 1/2 tsp salt, stirring until the filling is evenly mixed.
3
Spoon the filling generously into each pepper, packing it down lightly and mounding it slightly over the top.
4
Pour 1/4 cup water into the bottom of the dish, cover tightly with foil, and bake for 30 minutes so the peppers steam and soften.
5
Remove the foil, top each pepper with vegan cheese, and bake uncovered for another 10 to 15 minutes until the cheese melts and the peppers are fork-tender.

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