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.

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 This Recipe Works

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

Ingredients and Notes

• 1 cup of brown rice
• ½ cup frozen corn
• ½ cup black beans
• ½ cup salsa
• 4 bell peppers
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ½ teaspoon cumin
• ½ teaspoon chili powder

Ingredients for Avocado Cream

• 1 avocado
• ¼ cup unsweetened almond milk
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• Salt and pepper to taste
• Cilantro or parsley for garnish

Tools and Equipment

• 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.

Instructions

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 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.

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

Expert Tips

• 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 ½ 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!

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
• Serve vegan empanadas as an appetizer!

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.

More vegan Mexican Inspired recipes!

• Sweet Potato and Red Pepper Soup
• Black Bean Quinoa Salad
• Traditional Guacamole
• Lentil Tacos
• Tofu Fajitas
• 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!