Vegan Stuffed Bell Peppers
Tender bell peppers filled with a hearty mixture of rice, black beans, corn, and tomatoes, then baked until soft and savory.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Vegan Stuffed Bell Peppers to your week, check it against your household's allergens, and build the shopping list automatically.