Mexican inspired stuffed peppers - easy vegan recipe

Name: Mexican inspired stuffed peppers - easy vegan recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 7 - 8 medium bell peppers (I used yellow, red and orange peppers); 3 1/2 cup cooked brown rice; 1 can of black beans; 1 can chopped tomatoes; 2 cups corn cooked sweetcorn kernels (I used frozen sweetcorn); 2 big red onions, finely chopped; 5 cloves of garlic, finely chopped; 1 packet of vegan cheese of choice (spicy Mexican or smoky flavour will work best); 2 cups of finely chopped fresh coriander; 3 tsp vegetable stock powder; 1 tsp oregano; 1 tsp onion granules; 1 tsp ground black pepper; 2 tsp coriander powder; 1 1/2 tsp cumin powder; 2 tsp smoked paprika; 3/4 tsp pink Himalayan salt (or to taste); vegan cheese slices (again - smoky or spicy Mexican flavours will work best); 1/2 avocado, cut into slices; jalapeño peppers, cut into slices; 2 tbsp vegan sour cream (or Greek-style yoghurt); 1 tbsp red chilli flakes; 2 tbsp finely chopped fresh coriander; 1 tbsp sweetcorn kernels; 1 tbsp black beans

Instructions

Prep:10minCook:45min

These healthy, easy Mexican-inspired stuffed peppers are my go-to vegan summer meal. I can't stop making them in BBQ season. In this vegan recipe, sweet bell peppers are stuffed with flavourful rice bean mixture and then topped with melting vegan cheese and an array of Mexican-inspired toppings. Roasted bell peppers make a perfect BBQ side dish, and they can also be enjoyed as a filling and nutritious meal on their own. Serve them topped with smoky vegan cheese, avocado slices, vegan yoghurt and chopped fresh coriander. Leftovers taste even better reheated the next day, which makes these spicy Mexican peppers a perfect vegan meal prep recipe. They are also suitable for freezing.

Updated at: Mon, 09 Dec 2024 07:05:31 GMT