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Colorful vegan mexican stuffed peppers.
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5 from 6 votes

Vegan Mexican Stuffed Peppers

These Vegan Mexican Stuffed Peppers with brown rice, black beans, corn, and Mexican spices are topped with avocado cream. Not too spicy and totally satisfying for an easy weeknight meal packed with plant-based nutrients.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 235kcal
Author: Alison Corey

Equipment

Ingredients

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

Avocado Cream

  • 1 avocado
  • ¼ cup unsweetened almond milk
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350 F. Prepare the rice according to the package instructions.
  • Combine the prepared brown rice, black beans, corn, and salsa. Mix in the spices (cumin, chili powder, salt, and pepper).
  • Cut the tops off of the peppers. Remove the seeds from the peppers. Use the tops of the peppers to slice and dice. Then fold the diced pepper tops into the rice mixture.
  • Blanch the peppers. Bring a large pot of salted water to a boil, and prepare a large bowl of water filled with ice. Place the peppers in the boiling water for 2 minutes. Remove the peppers with tongs, and place them into the ice bath for 2 minutes to stop the cooking process.
  • Fill the peppers with the rice mixture. Place them in a baking dish. Bake for 30 minutes covered with foil at 350 F. Remove the foil cover and bake for an additional 10 minutes at 400 F.
  • While the peppers are baking prepare the avocado cream. Slice the avocado in half. Remove the seed. Scoop out the flesh and add to a bowl. Add the almond milk and spices, and mash with a fork until creamy.
  • Serve the peppers topped with avocado cream and chopped cilantro.

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 ½ 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