Vegan Stuffed Peppers stuffed with rice, beans, corn and onion makes a quick and delicious lunch!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 large stuffed peppers
  • Category: Entree
  • Cuisine: World

Ingredients

  • 4 large peppers

for the filling

  • 2 cups cooked rice
  • 2 teaspoon oil
  • ½ red onion (chopped)
  • 2 garlic cloves (minced)
  • ½ cup black beans
  • ⅛ cup yellow sweet corn
  • 2 tablespoons tomato salsa
  • 2 teaspoons sriracha sauce
  • ½ teaspoon dried oregano
  • 2 tablespoons chopped cilantro
  • salt (to taste)
  • pepper (to taste)

Method

  1. Preheat oven to 350 F degrees.
  2. Scoop out the seeds from the peppers and get them ready to be stuffed.
  3. In a pan heat oil. Once the oil is hot, add garlic and onion and cook for 2 minutes, till the raw smell goes away.
  4. Add corn, beans and mix. Cook for a minute.
  5. Add cooked rice from the leftovers and mix.
  6. Add tomato salsa, sriracha, salt, oregano, pepper and mix till everything is well combined. Cook for a minute.
  7. Mix in the chopped cilantro and remove pan from heat.
  8. Fill the peppers with the prepared rice mixture. Place the stuffed peppers on a baking tray. Bake at 350 F degrees for 25-30 minutes or till peppers are softened. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.