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Home » Courses » Mains » Vegan Stuffed Peppers | Mexican Style

Vegan Stuffed Peppers | Mexican Style

Published: Dec 27, 2019 Modified: Sep 22, 2020 by Alison Corey

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vegan stuffed peppers

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These vegan stuffed peppers with brown rice, black beans, corn and Mexican spices are topped with an avocado cream. Not too spicy and totally satisfying for an easy weeknight meal packed with plant-based nutrients.

vegan stuffed peppers with avocado

In honor of my mom’s birthday, I decided to make my own version of one of her signature dishes. Growing up dolma, or stuffed peppers, were in our meal rotation on the regular. I’ve made versions of other stuffed vegetables, like these vegan stuffed zucchini.

Hers were made with ground beef and rice, but I changed things up quite a bit to create a plant-based vegan version with Mexican flavors. I used colorful bell peppers, brown rice, black beans, corn, and salsa and a vegan avocado cream.

The result is a healthy whole food plant-based stuffed pepper that is packed with both flavor and nutrients.

It was a crowd pleaser all around for my discerning family of omnivores. It makes an easy weeknight meal too, so add it to your vegan prep meals rotation!

Why You’ll Love these Mexican Style Vegan Stuffed Peppers…

  • Simple pantry ingredients
  • Easy weeknight meal
  • Kid approved
  • Whole food plant-based ingredients
  • Nutrient dense
  • Bold flavors without being too spicy

Ingredients for Mexican Style Vegan Stuffed Peppers

  • 1 cup of brown rice
  • 1/2 cup frozen corn
  • 1/2 cup black beans
  • 1/2 cup salsa
  • 4 bell peppers
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder

Ingredients for Avocado Cream

  • 1 avocado
  • 1/4 cup unsweetened almond milk
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • Cilantro or parsley for garnish

Tools and Equipment You Need

  • Cutting board
  • Chopping knife
  • Baking Dish

These simple Mexican Style Vegan Stuffed Peppers don’t require any fancy equipment. I like to bake mine is a ceramic baking dish. Some of these come with covers which makes it easy to cover in the oven, or keep in the refrigerator.

How to Make Mexican Style Vegan Stuffed Peppers – Step by Step

Step 1: Preheat oven to 350 F. Prepare rice according to package instructions.

Step 2: Combine prepared brown rice, black beans, corn, and salsa. Mix in spices (cumin, chili powder, salt, and pepper).

step by step instructions to make rice for vegan stuffed peppers

Step 3: Cut tops off of peppers. Remove seeds. Use the tops of the peppers to slice and dice. Then fold diced pepper tops into the rice mixture. If you plan to freeze the peppers or want to reduce baking time blanch the peppers prior to stuffing. See directions below on how to blanch peppers.

Step 4: Fill peppers with rice mixture. Place in baking dish. Bake for 30 minutes covered. Remove cover and bake an additional 10 minutes at 400 F.

Step 5: While peppers are baking prepare the avocado cream. Slice avocado in half. Remove seed. Scoop out the flesh and add to bowl. Add almond milk and spices. Mash with a fork until creamy.

avocado cream ingredients

Step 6: Serve peppers topped with avocado cream and chopped cilantro or parsley.

Tips for Making Vegan Stuffed Peppers

  • If you prefer softer peppers, boil prior to stuffing for 2-3 minutes. See instructions below. If using this process you do not need to bake the stuffed peppers for the additional 10 minutes uncovered.
  • You can also add a 1/2 cup of vegetable stock to the baking dish to steam the peppers for a softer texture.
  • To save time on making the rice, use instant brown rice, or brown rice steam bags.
  • Increase or decrease amount of cumin and chili powder to suit your taste. I keep it on the mild side for my kids.
  • Use mild, medium, or spicy salsa to suit your taste.
  • Add 1 tablespoon of chopped jalapeño pepper for even more kick!
vegan stuffed peppers topped with avocado cream

Are Vegan Stuffed Peppers healthy?

These vegan stuffed peppers are full of vitamins and nutrients. They are low in calories and fat, and are high in fiber.

  • High in Plant Protein– The added black beans in these stuffed peppers add protein. One serving has 11 grams of protein.
  • High in Fiber-Brown rice and black beans are naturally high in fiber. One serving contains 29% of your daily recommended fiber.
  • Whole Grains-The brown rice in this dish provides whole grains.
  • Low in Fat and Calories-One stuffed pepper comes in at 320 calories and less than 3 grams of fat.

What sides go well with Vegan Stuffed Peppers?

These Mexican Style Stuffed Peppers are a hearty meal on their own. Serve with a lighter side such as..

  • Chips and salsa or guacamole
  • Mixed green salad
  • Steamed broccoli or cauliflower
  • Corn on the cob

Should you boil peppers before stuffing?

It’s not necessary to boil the peppers prior to stuffing. However, boiling the peppers reduces the bake time, and helps soften them if you’re avoiding oil.

Here’s how to boil peppers to soften them prior to stuffing:

  • Bring a pot of water to boil. Prepare peppers by cutting off their top and removing the seeds.
  • Submerge peppers in boiling water for 2-3 minutes. If you prefer softer peppers boil for 5 minutes.
  • Remove peppers from water. Submerge in ice bath for 2-3 minutes if you plan to freeze. If not, you can skip this step.
  • Stuff peppers and continue with recipe.
vegan stuffed peppers with avocado cream

Check-out these other Mexican Inspired recipes!

  • Sweet Potato and Red Pepper Soup
  • Black Bean Quinoa Salad
  • Traditional Guacamole
  • Lentil Tacos
  • Next Level Vegan Enchiladas by Oh She Glows

If you’ve tried these Mexican Style Vegan Stuffed Peppers, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!

vegan stuffed pepper with avocado cream
vegan stuffed peppers with avocado

Vegan Stuffed Peppers Mexican Style

These vegan stuffed peppers with brown rice, black beans, corn and Mexican spices are topped with an avocado cream. Not too spicy and totally satisfying for an easy weeknight meal packed with plant-based nutrients.
5 from 6 votes
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Mexican
Keyword: mexican stuffed peppers, stuffed peppers, vegan stuffed peppers
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 235kcal

Ingredients

  • 4 bell peppers
  • 1 cup cooked brown rice
  • 1/2 cup black beans
  • 1/2 cup corn frozen and thawed
  • 1/2 cup salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper

Avocado Cream

  • 1 avocado
  • 1/4 cup unsweetened almond milk
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 F. Prepare rice according to package instructions.
  • Combine prepared brown rice, black beans, corn, and salsa. Mix in spices (cumin, chili powder, salt, and pepper).
  • Cut tops off of peppers. Remove seeds. Using the pepper tops, slice and dice into small pieces. Then fold diced pepper tops into the rice mixture. If you plan to freeze the peppers or want to reduce baking time blanch the peppers prior to stuffing. See directions in notes on how to blanch peppers.
  • Fill peppers with rice mixture. Place in baking dish. Bake for 30 minutes covered. Remove cover and bake an additional 10 minutes at 400 F.
  • While peppers are baking prepare the avocado cream. Slice avocado in half. Remove seed. Scoop out the flesh and add to bowl. Add almond milk and spices. Mash with a fork until creamy.
  • Serve peppers topped with avocado cream and chopped cilantro or parsley.

Video

Notes

  1. If you prefer softer peppers, bring a pot of water to boil. Submerge peppers in boiling water for 2-3 minutes. Remove from boiling water and submerge in ice bath for 2-3 minutes. If using this process you do not need to bake the stuffed peppers for the additional 10 minutes uncovered.
  2. You can also add a 1/2 cup of vegetable stock to the baking dish to steam the peppers for a softer texture.
  3. To save time on making the rice, use instant brown rice, or brown rice steam bags.
  4. Increase or decrease amount of cumin and chili powder to suit your taste. I keep it on the mild side for my kids.
  5. Use mild, medium, or spicy salsa to suit your taste.
  6. Add 1 tablespoon of chopped jalapeño pepper for even more kick!

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 419mg | Potassium: 766mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4256IU | Vitamin C: 159mg | Calcium: 58mg | Iron: 2mg
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Comments

  1. Laura

    December 27, 2019 at 2:59 pm

    5 stars
    Aren’t these peppers delicious? Such a great way to use up black beans, too. I could certainly make them before this year ends, and I am sure they would taste delicious.

    Reply
  2. thisiswholesome

    December 27, 2019 at 5:07 pm

    5 stars
    I love stuffed bell peppers and the fact that you’ve made them vegan is even better!

    Reply
  3. Whitney

    December 27, 2019 at 5:21 pm

    5 stars
    I love the avocado cream sauce, do you think it would still be good if I used coconut milk instead of almond?

    Reply
    • Alison Corey

      December 27, 2019 at 7:33 pm

      Yes, you could use coconut milk or any unsweetened dairy free milk. Thanks for asking!

      Reply
  4. Erika

    December 27, 2019 at 5:32 pm

    5 stars
    I love stuffed peppers! These look so delicious!

    Reply
  5. Patty at Spoonabilities

    December 27, 2019 at 6:18 pm

    5 stars
    Stuffed peppers are one of my favorite dishes. I’ve never tried them with a Mexican twist and am so excited to try them!

    Reply
  6. Barbara

    January 30, 2020 at 2:11 am

    5 stars
    Made these for dinner tonight. Easy to make and delicious. The family loved them. Will be making these again!

    Reply
    • Alison Corey

      January 30, 2020 at 2:48 am

      Hi Barb! So glad you enjoyed them. They’re a family favorite in our house too!

      Reply

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Hi! I'm Alison!

I'm a plant-based vegan, married to a meat eater, with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen. My goal is to create simple and flavorful main dishes, salads, snacks, and the occasional dessert that I feel good about feeding my family, and they delight in eating.

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