Simple, practical, and full of everyday flavour, Vegan Stuffed Peppers is a vegan, vegetarian World entree made with large peppers, cooked rice, and oil in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.