Southwest Vegan Stuffed Peppers – Plant-based on a budget

Hearty Vegan Southwest Stuffed Peppers with Rice and Beans

Vegan stuffed peppers are an extremely budget-friendly meal you can enjoy any time of year — like quinoa stuffed peppers, pesto rice stuffed peppers, or these Southwestern stuffed peppers. Combining simple pantry ingredients like rice, beans, and taco seasoning, these Mexican Stuffed Peppers are loaded with flavor, fiber, and protein to keep you full for hours while remaining 100% meat-free.

They’re really easy to make too. Simply cook the filling, pre-cook the peppers, assemble and bake. They’re ready in under an hour, full of flavor, wonderfully filling and filling, and perfect as a side or main course at a weeknight dinner or special occasion. Even better, we’ve included several ways to cook the peppers (including baked and air fried) and several optional add-ins for experimentation in this versatile recipe.

Also perfect for weekly meal prep, these vegan stuffed peppers and rice come ready to reheat and top with all your favorite taco toppings when needed for a no-fuss lunch or dinner. You might also enjoy these stuffed tomatoes or mushrooms.

The ingredients and substitutes

This vegan stuffed peppers recipe is based on simple and inexpensive staples and common produce.

• Paprika: Use any colored pepper: red, orange, yellow, or green (listed from sweetest to bitterest). It is best if they are similar in size and able to stand upright.
• Rice: We used uncooked brown rice for this version. You can use other rice or quinoa. Adjust the cooking time accordingly.

Alternatively, you can use leftover Mexican rice (or Spanish cauliflower rice) in combination with the seasoned bean mix and sautéed onions.

• Onion: We usually use white or yellow onions, but red onions work, too.
• Tomatoes: For the best flavor, use a can of fire-roasted tomatoes, although regular canned chopped tomatoes will also work.
• Water: For more flavor, use vegetable broth (regular or reduced sodium).
• beans: Use any two cans of beans (regular or reduced sodium). We used black beans and kidney beans.
• Spice: To make this taco stuffed peppers recipe as easy as possible, we’re going to use a packet of pre-made taco seasoning with added chili powder.

What else can you add to stuffed peppers?

• Parsley or Coriander: (optional) to garnish the Tex-Mex stuffed peppers. Green onions will also work.
• Garlic: Add 1-2 cloves of garlic to cook with the onion.
• Vegan Cheese: Mix some into the rice filling or sprinkle over it while baking. For a subtle “cheesy” flavor, use nutritional yeast.
• Corn: We love pairing these southwestern flavors with corn (¼ – ½ cup).
• Other Vegetables: Boost the nutrients in this vegetarian stuffed peppers recipe with peas, sautéed mushrooms, zucchini, shredded broccoli or spinach.
• soy mince: To further boost the protein in these vegan stuffed peppers, add about a cup of rice or substitute ground soy beef that’s been sautéed with spices and beans.
• nuts/seeds: To add crunch, protein and heart-healthy fats to the vegan stuffed peppers. That is, pecans, walnuts, sunflower seeds, etc.

Adding veggies/soy to the filling leaves some filling at the end.

How to make vegan stuffed peppers

• 1) First, peel and dice the onion and heat a large non-stick saucepan over medium-high heat. Once hot, add the onion and brown rice and sauté for 5 minutes until onions are soft and translucent.

• 2) Add the canned tomatoes, 2 cups water (or broth), and chili powder, then cover with a lid. Reduce the heat to a simmer and cook for about 30 minutes or until the water is absorbed and the rice is slightly al dente.

• 3) Meanwhile, preheat the oven to 175°C and cut off the top of each pepper and remove the seeds.

• 4) Place the peppers in a large pot of boiling water and cook for 3-4 minutes or until they start to soften.

Alternatively, place the peppers in the oven cut side down, drizzle with a little oil and Bake for 10-15 minutes to soften them. Adjust the amount based on your desired final texture (i.e. crispier vs. tender).

• 5) Add the beans to a nonstick pan with the taco seasoning and 3 tablespoons water. Mix well, then add the cooked rice mixture, stir and cook until the beans are warm.

• 6) Finally, spread the Mexican rice and bean mixture over the peppers and toast them in the oven for 10-15 minutes, then allow to cool for a few minutes and serve with your favorite toppings.

toppings

Taco Stuffed Peppers unsurprisingly pair with all your usual favorite taco toppings, like:

What do you serve with stuffed peppers?

We’ve been known to enjoy one of these vegan stuffed peppers on its own. But if you want an even heartier meal, why not combine it with:

How to advance and save?

We love how easy these Meatless Stuffed Peppers are to prep. You can only prepare the rice and bean filling 3-4 days in advance OR assemble the peppers until ready to bake. Then refrigerate them in an airtight container Fridge for 2-3 days or in 3 months freezer.

Once fully baked, allow any leftovers to cool and store in an airtight container in the fridge for another while 3 to 4 days.

You can warm up a single serving in the microwave for 2-3 minutes or bake multiple peppers at 350F/175C for 15-20 minutes. You can also cook them frozen for between 50 and 60 minutes.