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stuffed peppers

These stuffed peppers are delicious and keep you stuffed! Make them any way you like and replace the rice with quinoa, or use any type of rice you desire, such as wild rice. Substitute the corn for something else, or swap out the beans. I like to add home-made vegan parmesan to mine just before serving. So filling and tasty.

vegan parmesean
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Add vegan parmesan to your peppers

stuffed peppers.jpg

  • 1 1/2 cups rice, uncooked

  • 3/4 cup steamed corn

  • 2 cups tomato sauce

  • 1 cup cooked (or can) light kidney beans 

  • 4 whole peppers

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  1. On stove top, steam corn and then set aside.

  2. Pre-heat oven to 350. Slice tops off of the peppers, take out the seeds and white parts, leaving them empty. Set in glass baking dish face up with tops to the side.

  3. In separate pot, fully cook the rice. Once rice is done, add in corn, kidney beans, and seasoning. Stir in 3/4 of the sauce, leaving the remainder for the baking dish.

  4. Add the rice mixture to stuff the peppers, and then pour the remaining tomato sauce surrounding the peppers in the dish. Add tops back on to peppers and then bake for around 55 minutes. Once the peppers are done, drizzle on the sauce that is in the dish, sprinkle on some vegan parmesan, and enjoy!


You can make the peppers sit flat in the dish by carefully cutting the bottoms off and leveling with a knife.

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