Vegan stuffed peppers full of black beans, corn, rice and a tacky cashew sauce. The easiest way to eat bell peppers!
These vegan stuffed peppers are critically scrumptious. They’re connoisseur sufficient for a flowery banquet and simple sufficient for a daily weeknight meal. So that they’re just about the perfect factor ever.
This recipe makes 6 scrumptious stuffed peppers. They’re very filling and satisfying they usually retailer superbly within the fridge, in order that they’re nice for meal planning too.
And if you happen to like stuffed peppers then you definitely’ll in all probability additionally love our vegan stuffed shells and vegan stuffed mushrooms so verify these out too.
How To Make Vegan Stuffed Peppers
You can see full directions and measurements within the recipe card on the backside of the put up. It is a abstract of the method to associate with the method images.
Begin with making the tacky cashew sauce. It’s a easy mixture of uncooked cashews, vegetable inventory, crushed garlic, dietary yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños added to the blender and blended till easy. Put aside.
TOP TIP: You don’t must soak your cashews for this if in case you have a robust blender like a Vitamix. When you have a blender that you simply assume may battle with this although, then add your cashews to a bowl and pour boiling water from the kettle excessive and allow them to soak for quarter-hour. It will soften them and make them straightforward to mix.
Subsequent up is your black beans and corn. However simply earlier than you begin making it, get your peppers prepared by chopping off the tops of the peppers and coring the peppers.
Put aside the cored peppers, however chop up the tops of the peppers as an alternative of throwing them out, to be able to use them with the black beans, corn and rice.
TOP TIP: We used purple and yellow peppers on this recipe however you’ll be able to actually use any coloration pepper. Crimson, yellow and orange peppers are often sweeter than inexperienced peppers, that are much less candy. So simply go along with your desire or use a mixture of colours for a very colourful meal.
Black Beans And Corn:
Begin by including chopped onion, crushed garlic, cayenne pepper and cumin together with some olive oil to a frying pan and sauté the onions till softened.
Add in your black beans, corn and the chopped pepper tops that you’ve from coring your peppers and sauté till the peppers are gentle however agency.
Add cooked basmati rice and chopped cilantro and blend in.
Pour within the tacky cashew sauce and blend it in. Now your filling is prepared!
Preheat the oven to 400°F and place your cored peppers right into a 9×13 baking dish and drizzle them with olive oil. Then stuff the peppers along with your filling.
Place them into the oven to bake, uncovered, for 35 minutes. They’ll get deliciously browned on high.
- Your vegan stuffed peppers are able to serve.
Serving Solutions
Serve with chopped avocado and chopped cilantro for a deliciously connoisseur meal.
And if you would like one thing to serve on the facet, then some vegan garlic bread or a vegan chickpea salad or vegan Greek salad wouldn’t go amiss.
Storing and Freezing
Maintain leftovers saved in a lined container within the fridge for 3-4 days. You’ll be able to both reheat them within the oven till heated by, or the microwave.
You may also freeze them. Allow them to cool utterly earlier than freezing after which freeze individually or collectively. Allow them to thaw in a single day within the fridge after which reheat within the oven or microwave till heated by.
Extra Vegan Dinner Recipes
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Vegan Stuffed Peppers
Vegan stuffed peppers full of black beans, corn, rice and a tacky cashew sauce. The easiest way to eat bell peppers!
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Price
Course: Principal Course
Delicacies: American
Weight loss plan: Vegan
Prep Time: 30 minutes
Prepare dinner Time: 35 minutes
Complete Time: 1 hour 5 minutes
Servings: 6
Energy: 468kcal
Substances
Black Bean/Corn/Rice Filling:
Prepare dinner ModeStop your display from going darkish
Directions
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Add the uncooked cashews, vegetable inventory, crushed garlic, dietary yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños to the blender and mix till easy. Put aside.
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Put together the peppers by chopping off the tops and coring them. Put aside the cored peppers however chop up the tops of the peppers to make use of within the black beans, corn and rice filling.
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Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté till the onions are softened.
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Add within the black beans and corn and the chopped pepper tops that you’ve from topping and coring your peppers and sauté till the peppers are gentle however agency.
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Add the cooked basmati rice and chopped cilantro and blend it in.
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Pour the tacky cashew sauce excessive of the black beans, corn and rice and blend it in. Now your filling is prepared!
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Preheat the oven to 400°F (200°C) and place your cored peppers right into a 9×13 baking dish and drizzle them with olive oil.
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Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes till browned on high.
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Serve with chopped avocado and cilantro.
Notes
- Cashews: You don’t must soak the cashews first until you understand your blender may have a tough time with it. When you assume your blender will battle then add the cashews to a bowl and pour over scorching water from the kettle and allow them to soak for quarter-hour. It will soften them sufficient to make mixing straightforward.
- Peppers: You need to use totally different coloration peppers as you please. Bell peppers are additionally known as candy peppers and capsicums.
- Basmati rice: This recipe makes use of 3 cups of cooked basmati rice. That is roughly 1 cup of dried raw rice and when cooked it’s going to make round 3 cups.
- Storing: Retailer leftovers within the fridge for 3-4 days. They’re additionally freezer pleasant.
Diet
Serving: 1Serve | Energy: 468kcal | Carbohydrates: 64g | Protein: 15g | Fats: 19g | Saturated Fats: 3g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 11g | Sodium: 710mg | Potassium: 987mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 197mg | Calcium: 68mg | Iron: 4mg
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